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Tortilla Casserole with Smoked Sausage
Tortilla Casserole with Smoked Sausage
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Prep Time:
20 minutes
Total Time:
5 hours 20 minutes
Spicy tortilla casserole with green chilies, Andouille sausage, and pepper jack cheese - a delicious make-ahead breakfast!
Ingredients:
  • 4 eggs
  • 2 cups milk
  • 1 package (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 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 cup shredded pepper Jack cheese (4 oz)
  • 1 cup thick & chunky salsa, if desired
Instructions:
  • Coat a 10- or 12-inch cast-iron skillet with cooking spray for a perfect bake.
  • Combine eggs, milk, and zesty taco seasoning from the dinner kit in a large bowl, whisking until mixture is smooth and well incorporated.
  • Combine smoked sausage, ripe olives, chopped green chiles, and 3/4 cup of cheese in a medium bowl.
  • Pour a generous amount of the creamy 1/2 cup milk mixture into the skillet. Gently layer 5 fresh tortillas from the dinner kit in the skillet, allowing them to slightly overlap for a beautiful presentation.
  • Layer half of the savory sausage mixture onto the tortillas, followed by half of the creamy milk mixture. Add the remaining tortillas and sausage mixture on top, then drizzle the remaining milk mixture over to fully coat.
  • Sprinkle the remaining 1/4 cup of cheese generously over the casserole and drizzle it with the flavorful taco sauce from the dinner kit.
  • Spritz a sheet of foil with cooking spray, then gently lay it over the skillet, ensuring the sprayed side is facing down. Cover the skillet, and let it rest in the fridge for at least 4 hours, but not more than 24 hours.
  • Preheat the oven to 350°F. Bake the uncovered skillet for 40 to 45 minutes until it puffs up, turns golden brown, and the eggs are fully set.
  • Spoon over a generous dollop of zesty salsa.

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