Mexican Breakfast Casserole

Step by Step Instructions

1. 1

   Preheat oven to 350°F and spray a casserole dish with cooking spray. Set aside.

2. 2

   To a large skillet, heat oil over medium-high heat. Add ground sausage and brown until cooked through.

   For this step

   • 1 tablespoon avocado oil
   • 1 lb ground pork or Italian sausage
3. 3

   Add chopped onion and green pepper to the skillet with the cooked sausage. Sauté until softened. Stir in seasonings: chili powder, garlic powder, cumin.

   For this step

   • 1/2 medium onion, chopped
   • 1/2 green bell pepper, chopped
   • 2 teaspoon chili powder
   • 1 teaspoon garlic powder
   • 1/2 teaspoon ground cumin
4. 4

   Stir in diced tomatoes with green chiles. Let simmer for 10 minutes or until the liquid from the tomatoes has cooked off. Remove skillet from the heat.

   For this step

   • 10 oz can diced tomatoes & green chiles
5. 5

   Cut each tortilla in half down the center.

   For this step

   • 8 low-carb flour tortillas
6. 6

   To the prepared baking dish, layer down half of the tortilla halves. Top tortillas with half of the sausage mixture. Sprinkle on half the shredded cheese. Repeat layers one time.

   For this step

   • 3 cups shredded Mexican blend cheese
7. 7

   In a medium bowl, whisk together eggs, milk, heavy cream, salt & pepper. Pour egg mixture over the casserole.

   For this step

   • 6 eggs
   • 1 ½ cups milk of choice
   • 1/2 cup heavy cream
   • 3/4 teaspoon salt
   • 1/2 teaspoon black pepper
8. 8

   Cover baking dish with aluminum foil and bake at 350°F for 50-60 minutes or until the center is cooked through and no longer jiggly on top.