I found the original recipe in the “Well Plated” cookbook by Erin Clarke located here. I changed it to make it more spicy. This “lasagna” can be made for a big crowd (for 6-8 people) in a 9×13 inch glass pan or you can cut the recipe in half and use a 8×8 inch pan (for 2 to 4 people). Or if you halve a larger crowd to feed and some folks like spice and some prefer milder flavor; make 2- 8×8 inch pans: one mild and one spicy.
Important Note: Stick with corn tortillas! I once tried half flour, half corn, and the corn tortillas were the clear winner; even though I usually prefer flour tortillas.
Southwest Spicy Breakfast Lasagna
This lasagna combines eggs, sausage, and tortillas with all the fixings. Make it in a 9×13-inch pan for a crowd (6-8), or halve the recipe for an 8×8 pan (2-4). For mixed preferences, prepare two 8×8 pans—one spicy, one mild.
Equipment
- 1 9×13 inch glass baking pan or
- 2 8×8 inch glass cooking pans
Ingredients
Lasagna:
- 10-12 large eggs (5-6 if making 8×8 size)
- 1 cup (whole, reduced or non-fat) (1/2 cup milk if making 8×8 size)
- 1 cup prepared salsa (either pre-prepared homemade or your favorited jarred variety) (1/2 cup if making 8×8 size
- 2 tsp extra virgin olive oil (1 tsp if making 8×8 size)
- 1 small yellow onion, diced
- 1 lb ground sausage (I use pork but you can use turkey, if you must. Use "Impossible sausage" for a Vegetarian option) (8×8 size will use half)
- 1 medium red bell pepper, diced (approx. 1 cup or ½ cup for 8×8)
- 1 medium/small green bell pepper (approx. 1 cup or ½ cup for 8×8)
- 1 tsp garlic powder (or more to taste)
- 4 tsp chili powder (2 tsp if making 8×8 size or mild)
- 4 tsp smoked paprika (2 tsp if making 8×8 size or mild)
- 1 tsp salt (or more to taste)
- 2 tsp cumin (1 tsp if making 8×8 size or mild)
- 10 6 inch corn tortillas, cut into quarters (5 if making 8×8 size)
- 1-2 cups Monterey Jack cheese, varies based on taste (Colby Jack or Cheddar can be substituted)
- 1/2-1 cup green or red Enchilada sauce (optional)
- Additional salsa, to top (optional)
For Serving:
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- Additional salsa (optional)
- 1 dollop non-fat Greek yogurt (optional, I never use this)
- 1 tbsp cilantro, chopped (optional)
Instructions
- Lightly coat a 9×13-inch pan (or 8×8-inch pan if making half the recipe).
- In a medium to large bowl, whisk the eggs, milk, and salsa. Set aside.
- Heat the oil in a large skillet (preferably non-stick) over medium-high heat. Add the onion and cook until softened (3-5 minutes). Add the ground sausage, red and green bell peppers, garlic powder, chili powder, smoked paprika, cumin, and salt. Stir everything together.
- Brown the meat, breaking it into small pieces with a fork (this makes it easier). Use a spatula to mix and blend. Cook until the meat is no longer pink (6-8 minutes). Remove from heat.
- Spoon a heaping 1 cup of the meat mixture into the baking dish and spread it out, creating an even layer (it's OK if the bottom has small gaps). Layer with half of the tortillas, overlapping as needed to fit in the pan. Add half of the remaining meat mixture and 1/3 of the cheese, spreading them in even layers. Repeat this process with the remaining tortillas, the rest of the meat mixture, and another 1/3 of the cheese.
- Pour the egg mixture evenly over the top.
- If refrigerating before baking (recommended but optional): Cover the lasagna tightly with plastic wrap, and refrigerate along with the remaining cheese for at least 2 hours or overnight if preparing ahead.
- When ready to bake: Preheat the oven to 350°F (175°C). Remove the plastic wrap from the pan and cover the lasagna with aluminum foil. Bake for 40 minutes. Then, remove the foil, add the remaining cheese (along with enchilada sauce and salsa if using), and bake for another 20 minutes.
- To serve: Let the lasagna stand for 5 minutes. Then top with avocado slices, halved cherry tomatoes, Greek yogurt, cilantro, and more salsa if desired. Serve immediately. Enjoy!