This hearty breakfast bake brings the bold flavors of the Southwest straight to your table. Tender roasted green chiles and browned breakfast sausage are layered with rich eggs and a gooey Mexican cheese blend, then baked until golden and set. Perfect for weekend brunch, meal prep breakfasts, or a cozy holiday morning, it’s low-carb, high-protein, and full of savory spice. Serve warm with a dollop of sour cream or your favorite hot sauce for extra kick. 

Ingredients

• 2 teaspoons olive oil
• 1 lb ground breakfast sausage (turkey or pork)
• 1 large (27 oz) can whole roasted green chiles, drained and seeded
• 4 cups grated Mexican blend cheese
• 1/2 cup sliced green onions (optional)
• 6 large eggs
• 1/2 cup half-and-half (or milk/cream)
• 1/2 teaspoon ground cumin
• 1 teaspoon all-purpose seasoning (like Spike or similar)
• Salt and freshly ground black pepper

Preparation

1. Preheat the oven to 375°F (190°C). Lightly grease a 9″ × 13″ casserole dish.  
2. In a large skillet, heat the olive oil over medium heat. Add the sausage and brown thoroughly, breaking it up with a spoon. Drain excess fat if needed.  
3. Arrange half of the roasted green chiles in the bottom of the prepared dish in a single layer. Sprinkle with half of the grated cheese and half of the green onions (if using).  
4. Spread the browned sausage over the cheese layer. Add the remaining green chiles, then top with the rest of the cheese and green onions.  
5. In a medium bowl, whisk together the eggs, half-and-half, cumin, seasoning, salt, and pepper. Pour this mixture evenly over the layered ingredients. Use a fork to poke holes so the egg mixture seeps down and binds the layers.  
6. Cover the dish with foil and bake 15 minutes. Remove the foil and bake another 25–30 minutes, until the bake is set and lightly browned on top.  
7. Let rest a few minutes before slicing. Serve warm with sour cream or hot sauce.  

Cook’s Notes

This casserole keeps well in the fridge and reheats beautifully for quick breakfasts all week.