Santa Fe Breakfast Bake

by Julie Ruble on June 16, 2010 · 11 comments

Mike and I love eating Sunday brunch together after church while watching nerdy television shows (Star Trek: Deep Space Nine, anyone?). Typically by Sunday, though, I’ve already cooked up a storm (a hurricane!) and don’t feel like cooking anything else. This means “brunch” for Mike may consist of some prepackaged Indian food from the grocery store. But every now and then, I have to change it up.

Making him a fresh meal for brunch is so rewarding. Imagine expecting your girlfriend to walk in with a reheated, vacuum-sealed pouch o’ chickpeas. Now imagine her sauntering in with a steaming hot plate of freshly-made brunch instead. I get lots of brownie points! Or in this case, egg points.

I saw this Santa Fe Breakfast Bake recipe a few days ago and was immediately enamored with how convenient it was. You throw everything together the night before and then just pop it in the oven in the morning. Talk about a stress-free breakfast! Besides the convenience, it seemed very similar to the Mexican Lasagna Mike and I both love — except now in breakfasty form!

I wanted a bit more “oomph,” so I added some sausage and corn to my version. The result was a lovely brunch that Mike had three huge helpings of! The golden cheese on top, spicy sausage, and hearty black beans and corn were a stick-to-your-ribs, comforting combination.

The only downside is that the casserole (as is common with egg casseroles in my experience) was a bit soupy in the bottom of the dish. I ladled out the “soup” into my first serving and after that the casserole had a nice texture. It was even great upon reheating, as Mike found out when he devoured the leftovers!

We served this with a big spoonful of salsa and sour cream. It’d also be delicious with some sliced avocado. If you love Tex-Mexy breakfasts and brunches like huevos rancheros and migas, I’m betting you’ll love this casserole too! Enjoy!

Santa Fe Breakfast Bake

Recipe by: Adapted from Summer in the Country
Yields: About 6 servings

1 pound pork sausage
1 cup salsa
1 cup canned black beans, drained & rinsed
1/2 cup frozen corn kernels
8 corn or flour tortillas, cut into 1-inch strips
1 cup shredded mexican-style cheese
1 cup sour cream
1 cup milk
2 eggs, beaten
2 egg whites, beaten
1/2 tsp salt
1/4 cup green onions, thinly sliced

Brown sausage and drain, discarding grease. Combine salsa, sausage, beans, and corn; set aside. Place one-third of tortilla strips in a lightly greased 11×7 baking dish. Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients except green onions. Pour egg mixture over tortilla strips; sprinkle with remaining cheese. Cover with foil and chill overnight.

In the morning, preheat oven to 350 degrees F. Remove dish from refrigerator and let sit at room temperature for 10 minutes. Keep covered and bake for 20 minutes. Uncover, and bake for an additional 15 minutes or until lightly golden. Top with green onions and serve with salsa, sour cream, and avocado slices as desired.

Share Share this post with friends!

Print Friendly
Or you can share this post:
Facebook Twitter Pinterest Stumbleupon
This post is published on Willow Bird Baking. All rights reserved by Julie Ruble.

If you liked this post, please:
-Subscribe to Willow Bird Baking
-Follow Willow Bird Baking on Twitter
-Follow Willow Bird Baking on Facebook

{ 10 comments… read them below or add one }

Joanne June 16, 2010 at 1:50 pm

You are right, I would DEFINITELY love this casserole! I love the photos too! A great play on the green and yellow in each picture.


Memoria June 17, 2010 at 12:09 am

Is there a substitute for the sour cream? This bake looks great!


Julie June 17, 2010 at 12:17 am

Thanks, Memoria! You could try plain yogurt, perhaps?


Sarah June 17, 2010 at 2:20 pm

I’ll bet lightly toasting the tortillas before assembly will help them soak up the filling and reduce the soupiness. It works for other tortilla casserole type dishes I’ve made. This sounds delicious — thanks for posting!


Sarah at Candiquik June 17, 2010 at 2:42 pm

You are my kind-a cook! Everything you make, bake, create is right up my alley. Maybe I can come visit…haha.
Thanks for sharing…Sarah


Lorraine @NotQuiteNigella June 18, 2010 at 6:43 pm

What a gorgeous breakfast to wake up to and a Mexican lasagne! I love that idea (and why don’t we see this everywhere?) :)


Kevin (Closet Cooking) June 24, 2010 at 12:33 pm

This would certainly make for a tasty savoury breakfast!


Ginger Firestone March 22, 2012 at 12:12 am

I like this idea for a somewhat lower carb breakfast entree, but the soupiness is undesirable, as you indicated. I think it might help to defrost and drain the corn, maybe also drain the whole corn, bean and salsa mixture? But mostly, I wonder if you really need a cup of milk in the egg mixture. A heavier dairy substance such as half and half or even cream, and reduced amounts of it, could help, and maybe an extra egg if more liquid volume is needed for coverage?


Julie @ Willow Bird Baking March 22, 2012 at 12:23 am

Soupiness is a common problem in egg casseroles in my experience, so I’m not sure if those things would totally solve it (I think you need something with some absorption ability in there somewhere!) but they all sound like good things to fiddle with! Let me know how it goes.


Linda February 12, 2013 at 5:50 am

I love your website and all the mouth-watering recipes ….I just was wondering how can i print them?


Leave a Comment

{ 1 trackback }

Previous post:

Next post: