Mexican breakfast casserole

I had been wanting to try a few casseroles, especially breakfast casseroles for sometime. I don’t cook breakfast, it’s usually cereal or sandwiches. I found some recipes to try and made this Mexican breakfast casserole.


Casseroles are so easy and can be assembled ahead and refrigerated to be baked when required.




I greased a dish and layered a mixture of salsa and enchilada sauce, followed by corn tortillas, topped with cooked sausages, scrambled eggs and shredded cheese. I used a mix of parmesan, cheddar and mozzarella. I topped the casserole with sliced olives and baked it, covered with foil, at 180 degrees Centigrade, for 30 minutes and then uncovered for 10 minutes. I sprinkled chopped coriander leaves over the casserole.

I whisked the eggs with milk, minced garlic and salt before scrambling them.



Recipe source:






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