Tortilla Breakfast Bake

One of the things I’m always on the look out for is a weekend Breakfast that is colorful, flavorful and comes together in a snap. This Breakfast Bake give me all that and then some.

We’ve got sausage, and eggs and cheesy goodness going on. We’ve got a breakfast that slices like a pie. We’ve got flavor and heat and I could go on and on. Let’s face it, we’ve got yum! So I say, why wait till Saturday?

Start the day with a good morning to us all!

Tortilla Breakfast Bake
2 Green Onions
8 oz Breakfast Sausage
1 (10 oz) can Ro-Tel Fire Roasted Tomatoes
6 (6-inch) White Corn Tortillas
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Pepper Jack Cheese
6 large Eggs
3/4 cup Milk
3/4 teaspoon Paprika
1/4 teaspoon ground Cumin

Heat oven to 350-degrees. Coat a 9-inch deep-dish pie plate with cooking spray. Set aside.Trim the root ends of the green onions, then slice and set aside.

In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Drain well, stir in the tomatoes.

Line pie plate with half the tortillas, overlapping as necessary. Sprinkle with half of the sausage mixture, then the cheeses and finally half of the green onions. Repeat a second layer. Set aside.

In a bowl, whisk together eggs, milk, paprika and cumin. Slowly pour the egg mixture over layers in the pie plate.

Bake, uncovered, in the heated oven for 25 minutes or until set. Remove from oven and let stand 10 minutes.

Optional Garnish
1 Green Onion
1/2 cup Sour Cream
1/2 cup Salsa

To serve, cut into wedges. If desired, garnish with sour cream, salsa and additional green onions

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen