Ingredients

The following ingredients have 12 Servings
  • 16 ounces ground pork breakfast sausage, or chorizo
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 24 corn tortillas, see note
  • 7 large eggs
  • 1/4 cup milk, or cream
  • 2 cups mexican style shredded cheese
  • 1 10-ounce can enchilada sauce
  • sour cream
  • sliced black olives
  • chopped green onions

Instruction

  • Cook and crumble the sausage or chorizo in a skillet until brown. Remove to a paper towel lined plate to drain any excess grease. Drain all but about a tablespoon from the skillet and add the chopped onions and peppers. Cook over medium heat until the vegetables are soft. Stir the sausage back in. Preheat the oven to 350°F. Spray a 9 X 13 baking dish with non-stick cooking spray. Line the bottom of the pan with 6 tortillas. Scatter 1/3 of the sausage and vegetable mixture over the tortillas. Spoon enchilada sauce over the sausage. Cover with 1/2 cup shredded cheese and then top the cheese with 6 more tortillas. Add another layer of sausage, enchilada sauce, then cheese. Repeat one more time ending with tortillas. Spoon any remaining enchilada sauce over the top. In a large bowl whisk together the eggs + milk or cream. Pour the mixture over the entire casserole. Then add the remaining cheese on top. Bake for 30 mins. Let the casserole cool for a few minutes before slicing and topping each serving with the sour cream, green onions, and black olives.