This is a great make ahead casserole to serve a crowd.  You can even prepare it the night before and pop it in the oven in the morning to serve.  I love all the flavors and it is a perfect addition to your brunch table on  a weekend morning.  I like to heat my corn tortillas in a grill pan before layering.  Although this step is not essential, it helps the tortillas get a little less mushy during the baking process.  Garnish your casserole with a nice pico, salsa or some guacamole and treat your guests to a delicious egg dish.

Serves 6-8


  • 14 large eggs
  • 10 corn tortillas
  • 1/2 cup milk
  • 1/2 lb  ground breakfast sausage
  • 1 large onion, minced
  • 3 cloves garlic minced
  • 1 poblano pepper, finely diced
  • 1 can black beans, drained and rinsed
  • 2 tablespoons of olive oil
  • 2-3  teaspoons cumin, more to taste
  • 2 teaspoons favorite chili seasoning
  • 1/2 squeezed lime
  • kosher salt and pepper
  • 2-21/2 cups shredded Mexican cheese blend, or cheddar jack
  • 1/4 cup fresh chopped cilantro
  • optional garnish: tomatoes, sliced scallion, fresh cilantro


Preheat your oven to 350.  In a medium skillet add olive oil and saute onions, garlic and poblano for several minutes until fragrant and translucent.  season with a bit of salt and pepper.  Add sausage and brown until cooked through adding black beans in the end and stirring to combine.  Remove from heat and stir in cumin, chili seasoning, fresh cilantro and squeezed lime.  Next, warm a grill pan on medium low and warm your tortillas on either side just until slightly golden and a little crispy on the exterior.  In a large bowl, whisk together your eggs and milk and season with a bit of salt and pepper until well combined.  Spray a 9×13 inch pan with cooking spray.  Take one layer of tortillas and line the bottom of your casserole pan (you can break a couple of the tortillas in half to fill any gaps and it doesn’t have to be perfect!).  Spread half of the sausage mixture on top of the tortillas followed by half of the shredded cheese and then half of the egg mixture.  Repeat the process again allowing the egg mixture to sink through the layers pushing down on the top lightly.  (Casserole can be prepared up to this point and stored covered overnight in the fridge).  Transfer to the oven and bake the casserole for about 45 minutes uncovered until center is no longer jiggly and egg is cooked through (this may take a bit longer if your casserole has been refrigerated).  Remove from oven and allow to cool for 5-10 minutes before dividing in squares.  Garnish with fresh tomatoes,scallion and cilantro and serve with guacamole, pico and salsa as desired.  Enjoy!!