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Tex-Mex Breakfast Casserole with Salsa

This zesty breakfast casserole is perfect for those mornings when you need a little kick to wake up! It's loaded with all the Tex-Mex flavors your family loves, and the best part? You can make it ahead and pop it in the freezer for those hectic weekday mornings. Just reheat and serve with extra salsa and sour cream on the side!
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound breakfast sausage
  • 6 cups cubed day-old bread or croissants
  • 2 cups shredded Mexican blend cheese
  • 1 cup salsa plus extra for serving
  • 8 large eggs
  • 1½ cups whole milk
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 can 4 oz diced green chiles, drained

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, about 8-10 minutes. Drain excess grease and set aside to cool slightly.
  3. Spread the cubed bread evenly in the bottom of the prepared baking dish.
  4. Layer the cooked sausage over the bread, then sprinkle with half of the cheese. Spoon the salsa evenly over the cheese and add the diced green chiles.
  5. In a large bowl, whisk together eggs, milk, cumin, chili powder, salt, and pepper until well combined.
  6. Pour the egg mixture evenly over the casserole, making sure to get into all the corners. Press down gently with a spatula to help the bread absorb the liquid.
  7. Top with the remaining cheese and cover with aluminum foil.
  8. Bake covered for 30 minutes, then remove foil and bake an additional 15 minutes until golden and set in the center.
  9. To Freeze: Prepare through step 7 but do not bake. Wrap tightly with plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking as directed.