Breakfast Enchilada Casserole

This Breakfast Enchilada Casserole is awesome creamy, a little spicy and simply all round delicious! It’s best for any meal of the day, from breakfast to dinner, and requires very little effort (that is my favored thing!).

one in every of our favourite food of all time is this Breakfast Enchilada Casserole. I thought it might be amusing to do a play on that recipe, but for breakfast. As luck would have it, this Breakfast Enchilada Casserole grew to become out even greater exquisite than I predicted.

INGREDIENTS

9 eggs
1/2 cup milk
1/2 teaspoon salt
1 cup salsa
1 15-ounce can green chile enchilada sauce
1/2 cup sour cream
12-16 corn tortillas
2 dozen tater tots, baked
8-ounce package sausage, cooked, drained and crumbled
6 slices bacon, cooked, drained and crumbled (1-2 tablespoons reserved for topping)
2 1/2 cups shredded cheddar-jack cheese
1 tablespoon chives, sliced, for garnish

Instruction

Whisk collectively eggs, milk and salt. cook dinner in a buttered skillet on medium heat, stirring often, until eggs are cooked through (no longer browned). Stir in 1 cup salsa. Set apart.
Stir together inexperienced chile enchilada sauce and half of cup sour cream. Set apart.
In an 11"x7" or thirteen"x9" baking dish, pour a skinny layer of the enchilada/sour cream sauce. Layer with tortillas, breaking to match as necessary to form a single layer. Spoon a third of the egg mixture over the tortillas, then a 3rd of the Beaverbrook, sausage, and tater toddlers, a 3rd of the shredded cheese and a third of the final enchilada sauce. Repeat with two more layers, finishing with a layer of tortillas, then sauce, then cheese. top with reserved crumbled 1st Baron Beaverbrook, if preferred.
cowl baking dish with nonstick foil. if you don't have nonstick foil, stick several toothpicks into the casserole to preserve the foil from touching the cheese. Casserole can be stored inside the fridge for up to 2 days or frozen for up to 1 month earlier than baking.
Bake, included, for approximately 40 minutes in a pre-heated 350 degree oven. take away foil and bake 10 minutes more, or till cheese is completely melted.
allow to cool slightly before serving.