We hosted our first visitors in the new house this past weekend, so I turned to my favorite foodie blog for a fun breakfast to serve. When I saw this recipe for Tex-Mex breakfast casserole, I knew I had to make it. We always miss Texas, but we especially miss the food. Tex-Mex and Mexican food are just not the same in VA. This casserole was perfect for the occasion and fed 4 people 2 mornings in a row. I even had a little leftover to put into breakfast burritos for the week!
I made this meal ahead and put it in the refrigerator overnight so it would be ready to pop into the oven the next morning. You can make and serve it immediately or refrigerate for later!
1 lb breakfast sausage
3 cups tortilla chips, lightly broken
6 eggs, beaten
2 cups milk
1 can cream of mushroom soup
2 (4.5 oz) cans chopped green chiles
1 Tbsp chili powder
2 cups shredded cheddar cheese, divided
1. Preheat oven to 350 degrees and grease a 9x13 inch pan.
2. Brown sausage over medium high heat until sausage is cooked and crumbly.
3. Meanwhile, in a medium mixing bowl, combine eggs, milk, soup, green chiles, chili powder, and 1 cup of cheese into a bowl.
4. Layer sausage in the bottom of the pan and top with broken chips. Next, pour egg mixture over. Top with remaining 1 cup of cheese.