Tortilla Breakfast Bake Recipe

This cheesy Tortilla Breakfast Bake is made with flour tortillas, eggs, sausage, and a rich blend of cheeses. The result is a savory, satisfying dish with a perfect mix of textures, from the fluffy eggs to the crispy tortilla edges. It’s a simple, comforting meal for a weekend brunch or holiday morning, and it makes enough to serve a family of 4-6 people.

Tortilla Breakfast Bake Ingredients

• 6 large eggs
• 1/2 cup milk or half-and-half
• 1 pound bulk breakfast sausage
• 1/2 cup chopped onion
• 1/2 cup diced bell pepper (any color)
• 4-6 flour tortillas
• 2 cups shredded Cheddar or Mexican cheese blend
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions or chives, for garnish

How To Make Tortilla Breakfast Bake

1. Prepare the filling: Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the breakfast sausage, breaking it up with a spoon as it cooks. Once cooked through, drain any excess grease. Add the chopped onion and bell pepper and cook until the vegetables have softened, about 5 minutes.
2. Arrange the tortillas: Lightly grease a 9-inch deep-dish pie plate or a similar round baking dish. Press one of the flour tortillas into the bottom of the dish, allowing the edges to fold up the sides to form a “crust.”
3. Layer the ingredients: Sprinkle half of the sausage and vegetable mixture into the bottom of the tortilla. Add 1 cup of the shredded cheese on top. Repeat with another tortilla, the remaining sausage mixture, and the remaining shredded cheese.
4. Add the eggs: In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Carefully pour the egg mixture evenly over the layers in the baking dish. Gently tilt the dish to make sure the egg mixture seeps all the way down.
5. Bake the casserole: Bake uncovered for 25-30 minutes, or until the eggs are set in the center and the cheese is bubbly and golden brown.
6. Serve: Let the breakfast bake cool for 5 minutes before cutting into wedges. Garnish with chopped green onions or chives and serve immediately.

Recipe Tips

• Prevent a soggy bottom: For a crispy tortilla crust, you can briefly toast the tortillas in a dry skillet for about 30 seconds per side before layering. This will help them stay firm against the egg mixture.
• Customize your veggies: This recipe is very flexible! Feel free to add other vegetables like mushrooms, spinach, or diced tomatoes. For best results, sauté any watery vegetables first to remove excess moisture.
• Adjust the eggs: The number of eggs you use can be adjusted depending on the size of your dish and how fluffy you want the bake to be. For a richer, more custardy texture, use half-and-half instead of milk.
• Make it ahead: You can assemble the entire casserole, minus the egg mixture, up to a day in advance. Store the filling in the fridge. When you’re ready to bake, pour the whisked eggs over the top and proceed with the baking instructions.

What To Serve With Tortilla Breakfast Bake

This savory breakfast bake is a complete meal on its own, but it’s even better with a few side dishes. Serve with a fresh fruit salad for a light, sweet contrast. A dollop of sour cream, a spoonful of salsa, or a drizzle of your favorite hot sauce on top can add a tangy, zesty kick.

How To Store Tortilla Breakfast Bake Leftovers

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or in a toaster oven for a crispier texture.

Freeze: To freeze, wrap individual slices tightly in plastic wrap and then foil. Place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tortilla Breakfast Bake Nutrition Facts

Serving Size: 1 slice (about 1/6 of bake)

• Calories: 390 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 215mg
• Sodium: 850mg
• Total Carbohydrate: 26g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 18g

Frequently Asked Questions

• Can I use corn tortillas? While you can use corn tortillas, they are more prone to falling apart in a casserole. For a breakfast bake, flour tortillas tend to hold up better and create a soft, pliable layer.
• Can I use a different protein? Yes, feel free to use cooked and crumbled bacon, ham, or even chorizo for a spicier kick. For a vegetarian version, you can simply omit the meat and add extra vegetables.
• Why did my eggs not set? This is often a result of adding too many watery ingredients, which can dilute the egg mixture. Make sure to drain any fat from your sausage and to sauté your vegetables beforehand.

Try More Recipes:

• Tortilla Casserole Recipe
• Tot Waffle Breakfast Stacks Recipe
• Turkey Bacon Wafflewich Recipe