I love nothing more than a breakfast casserole. Breakfast is, by far, my favorite meal of the day. Add a Mexican spin to it, and I’m all in! I really think I love any excuse to eat tortilla chips. Our family has gone on Whole 30 throughout the years, and what I missed the most each time, was the crunch of a tortilla chip.
My kids had a couple friends sleepover last night, so I’m throwing this in the oven this morning and calling it a day. Because I’m tired. Puppy potty training is exhausting. Apparently, I’m not the only one that’s tired…
I am reminded of why I was so irritable when I had babies. Just a low-grade constant exhaustion. My heart goes out to the mamas in the midst of toddlers and babies!
The BEST think about breakfast casseroles is that it’s the gift that keeps on giving. I can now have the next two days off of breakfast duties! Enjoy!
Migas Breakfast Casserole
Ingredients
- 1 lb ground breakfast sausage
- 1 small onion, diced
- 1 jalapeño, seeded and diced
- 1 red bell pepper, chopped
- 3 cups crushed tortilla chips
- 12 eggs
- ¼ cup milk
- 1 cup salsa
- 2 cups shredded cheddar cheese
For the garnish:
- chopped cilantro
- diced avocado
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 inch baking dish.
- In a large skillet, cook the sausage until browned. Add onion, jalapeño, and bell pepper. Cook over medium-high heat until veggies are softened.
- Place crushed tortilla chips into baking dish and then layer with cooked sausage mixture.
- Whisk together the eggs and milk, then pour into baking dish.
- Spread salsa over egg mixture and sprinkle with cheese evenly.
- Cover with foil and bake for 30 minutes, then uncover and bake for 5 more minutes or until cheese is browned.
- Remove from oven and top with your favorite mexican toppings!
