My MIGAS BREAKFAST CASSEROLE is one of my most popular dishes to bring to church. My friends request it often, and I’m always happy to oblige because not only is it delicious…it’s EASY! The original version uses bacon, so the other day, to change things up, I added breakfast sausage instead. No matter how you do it, you’ll love it!
This recipe serves about 12.
enough tortilla chips to cover the bottom of a 9×13 baking dish
1 pound of breakfast sausage, cooked and crumbled, grease drained
1 jalapeno, chopped (remove seeds and ribs for less heat)
1½ tablespoons chili powder
8 green onions, chopped
1½ cups shredded Pepper Jack cheese (or Colby Jack for less heat!)
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Spread out a thick layer of tortilla chips across the bottom of your dish (they can overlap). I used a potato masher to lightly break mine up in the dish. Set aside.
In a mixing bowl, whisk your eggs together then add in your cooked and crumbly breakfast sausage, chopped jalapeno, chili powder, green onions and Pepper Jack. Stir this mixture together and then pour it down over the chips.
Pop your casserole in the oven and bake about 45 minutes or until the egg mixture is set and everything is bubbly.
Remove and serve immediately.