Migas Breakfast Casserole
This is a Tex-Mex spin on the traditional egg breakfast casserole. Instead of bread or hash browns, crushed tortilla chips are the base of this egg bake. This recipe is basically a way to eat tacos for breakfast, and is great for feeding a crowd!
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 9x13 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!
Notes
This casserole can be made ahead. Assemble and refrigerate covered overnight, then bake when ready to eat!
Use gluten-free tortilla chips to make this GF!