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Grab your Stetson hats and your favorite boots! It's time to dance! But wait, your tastebuds should get in on this country celebration too. Thank goodness there's the Texas Two-Step Breakfast Casserole to make sure they're the life of the party! This Tex-Mex inspired breakfast bake pulls out all the stops: fluffy eggs, savory sausage, melty cheese, and some spicy chiles to heat up the dance floor (so to speak). Make this the night before and marvel at how, when it's time to brunch, the Texas Two-Step Breakfast Casserole will wow everyone with its amazing flavor moves!
Grab your Stetson hats and your favorite boots! It's time to dance! But wait, your tastebuds should get in on this country celebration too. Thank goodness there's the Texas Two-Step Breakfast Casserole to make sure they're the life of the party! This Tex-Mex inspired breakfast bake pulls out all the stops: fluffy eggs, savory sausage, melty cheese, and some spicy chiles to heat up the dance floor (so to speak). Make this the night before and marvel at how, when it's time to brunch, the Texas Two-Step Breakfast Casserole will wow everyone with its amazing flavor moves!
Ingredients
- 1 (7-ounce) can plus 1 (4-ounce) can mild chiles drained very well
- 8 corn tortillas cut into strips
- 1 (12-ounce) package bulk breakfast sausage cooked and drained
- 1 medium yellow onion diced
- 1 1/2 cups pepper jack or cheddar cheese shredded
- 8 eggs
- 1/2 cup heavy whipping cream milk, or half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic salt or garlic powder
- 1 teaspoon ground cumin
- 2 small Roma tomatoes sliced
- 1/2 teaspoon paprika
- sour cream optional, to taste
- pico de gallo optional, to taste
- romaine lettuce leaves optional, to taste
Directions
- Lightly coat a 9x13-inch baking dish with non-stick spray.
- Layer in 1/2 of the chiles, spreading them evenly in the baking dish.
- Layer on 1/2 of the tortilla strips.
- Add 1/2 of the sausage and the onion to the baking dish.
- Add 1/2 of the cheese to the dish, spreading it evenly.
- Repeat the layers with the remaining chiles, tortilla strips, sausage, onion, and cheese.
- In a medium bowl, whisk the eggs, the heavy whipping cream, the salt, the pepper, the garlic salt, and the cumin together until well-combined.
- Pour the eggs over the casserole.
- Arrange the tomato slices on top of the casserole.
- Sprinkle the casserole with the paprika.
- Cover the baking dish with plastic wrap and refrigerate it for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake until the center is set and the edges are lightly browned, about 40 minutes.
- Serve hot with the sour cream, the pico de gallo, and the lettuce.
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