Tortilla Casserole with Smoked Sausage

Prep 20 min
Total 5 hr 20 min
Servings 6

Make the night before for a filling and flavorful breakfast the next morning, this spicy tortilla casserole showcases chopped green chilies, smoked Andouille sausage and pepper jack cheese.

By Inspired Taste

Updated December 20, 2012

Ingredients

4

eggs
2

cups milk
1

box (12.5 oz) Old El Paso™ soft taco dinner kit
2

smoked andouille sausage links (from 12-oz package), chopped
1

can (2.25 oz) sliced ripe olives, drained
1

can (4.5 oz) Old El Paso™ chopped green chiles, drained
1

cup shredded pepper Jack cheese (4 oz)
1

cup Old El Paso™ Thick ‘n Chunky salsa, if desired

Steps

1

Spray ovenproof 10-or 12-inch cast-iron skillet with cooking spray.
2

In large bowl, beat eggs, milk and taco seasoning (from dinner kit) with whisk until well blended.
3

In a medium bowl, mix smoked sausage, ripe olives, chopped green chiles and 3/4 cup of the cheese.
4

Pour about 1/2 cup milk mixture into skillet. Arrange 5 tortillas (from dinner kit) in bottom of skillet, overlapping slightly.
5

Spread half of the sausage mixture over tortillas, then top with about half of the milk mixture. Arrange remaining 5 tortillas and sausage mixture on top, then pour rest of milk mixture over to cover.
6

Scatter remaining 1/4 cup cheese over casserole. Drizzle with taco sauce (from dinner kit).
7

Spray sheet of foil with cooking spray; place sprayed side down over skillet. Cover; refrigerate at least 4 hours but no longer than 24 hours.
8

Heat oven to 350°F. Uncover skillet, and bake 40 to 45 minutes or until puffed, golden brown and eggs are set.
9

Serve with salsa.

Try cooked ground beef, breakfast turkey or chicken instead of smoked sausage.
Have additional options available for topping, such as extra cheese, sour cream or guacamole.

No nutrition information available for this recipe