Ingredients:

  • 1 lb ground breakfast sausage
  • 12 corn tortillas, cut into 1-inch strips
  • 2 cups shredded Monterey Jack cheese
  • 1 can (113g) diced green chilis, drained
  • 1 cup chunky salsa
  • 1 small onion, finely diced
  • 12 large eggs
  • 1 cup half-and-half
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh cilantro, chopped
  • 1 large avocado, diced
  • 2 tbsp sour cream

Instructions:

  1. Brown the breakfast sausage in a skillet over medium high heat until it's crisp and browned. About 7-10 minutes should do it.
  2. Stir in the diced onions and green chilis during the last 3 minutes of cooking until the onions are translucent.
  3. In your 9x13 inch baking dish, spread half of the cooked meat mixture across the bottom. Note: Spread it evenly so you don't have meat less corners.
  4. Layer half of the tortilla strips over the meat, followed by half of the salsa, and half of the cheese.
  5. Repeat the layers once more, ending with a layer of cheese on top.
  6. In a large bowl, whisk together the 12 eggs, half and half, garlic powder, smoked paprika, salt, and pepper until the mixture is a uniform pale yellow.
  7. Pour the egg mixture slowly over the layers in the baking dish, ensuring it seeps into all crevices. Note: Use a spoon to gently nudge the egg into the gaps between tortillas.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight. According to [Serious Eats](https://www.seriouseats.com), allowing eggs to hydrate with fats and liquids can result in a more tender crumb.
  9. Preheat your oven to 350°F (175°C).
  10. Bake the casserole uncovered for 45-50 minutes until the center is set and the edges are golden brown.
  11. Let the casserole rest for 10 minutes before slicing. This lets the proteins settle so it doesn't fall apart. Garnish with fresh cilantro, diced avocado, and sour cream.