Mexican Breakfast Lasagna
A fresh twist on the classic egg casserole! If you enjoy egg dishes and love Mexican flavors, this recipe is for you. The secret to extra fluffy, creamy eggs? Cottage cheese! It not only enhances the texture but also adds a boost of protein.
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Ingredients
- 2 tbsp olive oil
- 1 poblano pepper chopped
- 1 green bell pepper chopped
- 1 yellow onion chopped
- 1 can green chilis
- 1 package spicy jalapeño chicken sausage from Trader Joe’s
- 12 pasture-raised eggs
- 1 24 oz container of low-fat cottage cheese
- 1 bag Monterey Jack cheese
- 1 heaping tbsp taco seasoning
- Garlic powder and red pepper flakes to taste
- Corn tortillas
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large skillet, then add the peppers and onion. Sauté for 5 minutes.
- Stir in green chilis, taco seasoning, and diced chicken sausage. Cook for another 5 minutes.
- While that’s cooking, whisk together the eggs, cottage cheese, garlic powder, and red pepper flakes in a large bowl.
- Grease a 9×13 baking dish. Layer the bottom with corn tortillas, followed by the pepper and sausage mixture, then the egg mixture. Add another layer of corn tortillas and top with Monterey Jack cheese.
- Bake for 40-45 minutes, or until fully set.
- Store covered in the fridge for up to a week. Pair with fresh fruit for a balanced breakfast!
