Santa Fe Breakfast Casserole

The Ultimate Breakfast Casserole

I’ve always loved the ease and variety of a casserole for breakfast, lunch, or dinner. In fact, I loved the kitchen recipe staple so much I wrote a cookbook in 2010, 300 Best Casserole Recipes. Where does the time go?! You can never have enough quick and easy entrées in your recipe box… and they are just that! Easily prepared, adapted, served, and frozen!

I love this breakfast recipe, especially when we have guests. It’s a hassle-free and delicious way to have a hearty breakfast. Simply prepare the day before, pop in the oven, and serve! This is one of my favorite recipes adapted from my cookbook… Santa Fe Breakfast Casserole. This recipe combines traditional breakfast favorites such as sausage, eggs, diced tomatoes and green chiles, making it the ultimate breakfast casserole! This delicious recipe is an absolute family favorite. Pssst… prepare for the perfect Mother’s Day breakfast in bed or brunch.

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Santa Fe Breakfast Casserole

One of our family favorites breakfast!
Servings 8 servings
Author Chef Tiffany Blackmon


  • Cooking spray
  • 8 slices sandwich bread crust removed and cubed
  • 1 lb bulk pork sausage
  • 6 eggs
  • ½ cup sour cream
  • 1 cup half and half
  • 1 10oz can diced tomatoes & green chiles undrained
  • 2 cups shredded Monterey Jack cheese
  • 1 tsp Kosher salt
  • ½ tsp coarse ground black pepper


  • Evenly layer bread in a 9” x 13” baking dish coated with cooking spray
  • In a nonstick skillet over medium-high heat, cook sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink. Drain off fat and cool.
  • In a large bowl, whisk eggs until blended. Whisk in sour cream and half and half. In the baking dish, evenly layer bread, sausage, tomatoes and chiles. Pour egg mixture over the top and sprinkle with cheese. Cover and refrigerate overnight.
  • Preheat the oven to 350°. Bake for 45-50 minutes or until set and golden brown. Remove foil the last 10 minutes of cooking time. Cool and serve.

Tiffy’s Tips

  • I prefer grating my own cheese using this box grater. The cheese will be much fresher, melts easily and is not packed with fillers and other ingredients. 
  • I have substituted 8 flour tortillas for the sliced bread in this recipe and it is such a great alternative. 
  • Plain, non-fat Greek yogurt is a great substitution for the sour cream. 
  • Substitute gluten-free bread for those of us with gluten sensitivities. 
  • Garnish with sour cream, pico de gallo, or chopped jalapeno peppers.
  • Try spicy sausage for added heat. 
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