South of the Border Breakfast Lasagna

1 Reviews

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

40 min

GLUTEN FREE

NO

Perfect for any meal of the day, this colorful lasagna swaps tortillas for standard noodles, and layers scrambled eggs, pork sausage, cheese and salsa.

This recipe is made with a Jones All Natural Roll Sausage.

Roll Sausage NS 2017
ingredients
2 Tablespoons olive oil 
1 small onion, chopped 
1 jalapeño, chopped 
1 small green pepper, chopped 
2 (12 oz.) Jones Dairy Farm All Natural Pork Sausage Rolls, thawed
10 eggs 
1/2 cup + 2 Tbs. heavy cream, divided 
1 1/2 teaspoon salt, divided
1/2 teaspoon black pepper 
6 8” flour tortillas 
1 15.5 oz. jar salsa, divided
3 cups shredded Mexican blend cheese, divided
1/2 cup sour cream 
1 cup grape tomatoes, chopped 
1/4 cup fresh cilantro, chopped 
DIRECTIONS
In large skillet, heat olive oil and add onions, jalapeño and green pepper over medium heat. Cook for 2 minutes until ingredients soften. Add sausage, breaking up until cooked through, about 10 minutes. Drain in colander to remove excess grease. Wipe skillet with a paper towel. 

In large bowl, beat eggs with 1/2 cup of the heavy cream, 1 tsp. of the salt and black pepper. Add egg mixture to skillet and cook over medium heat stirring with spatula and scraping from the bottom of the pan until scrambled, about 5-7 minutes. Eggs should be loosely scrambled. Set aside.

While cooking the sausage mixture and eggs, heat large dry skillet over medium heat and toast each of the tortillas until lightly browned on both sides, about 2 minutes per side. 

Preheat oven to 350 degrees. 

Spread 2 Tbs. of the salsa in bottom of a 9” x 13” baking dish. Place two tortillas to cover the bottom of dish. Spread 1/3 of sausage mixture on top of tortillas followed by 1/3 of scrambled eggs. Top with 1/3 of remaining salsa and 1 cup of cheese. Repeat making two more layers, ending with last cup of cheese. Bake for 20 minutes. 

In a small bowl whisk, sour cream, remaining heavy cream and salt to create a ‘crema’ sauce. Sprinkle the tomatoes and cilantro over the top of the casserole. Cut into squares and drizzle with the crema sauce. 
 

Ratings & Reviews

5/5

write a review
  • 01/17/2018

We LOVE this recipe! It's perfect for feeding our out-of-town guests and is really, really easy to make.

Ingredients

2 Tablespoons olive oil 
1 small onion, chopped 
1 jalapeño, chopped 
1 small green pepper, chopped 
2 (12 oz.) Jones Dairy Farm All Natural Pork Sausage Rolls, thawed
10 eggs 
1/2 cup + 2 Tbs. heavy cream, divided 
1 1/2 teaspoon salt, divided
1/2 teaspoon black pepper 
6 8” flour tortillas 
1 15.5 oz. jar salsa, divided
3 cups shredded Mexican blend cheese, divided
1/2 cup sour cream 
1 cup grape tomatoes, chopped 
1/4 cup fresh cilantro, chopped 

Directions

In large skillet, heat olive oil and add onions, jalapeño and green pepper over medium heat. Cook for 2 minutes until ingredients soften. Add sausage, breaking up until cooked through, about 10 minutes. Drain in colander to remove excess grease. Wipe skillet with a paper towel. 

In large bowl, beat eggs with 1/2 cup of the heavy cream, 1 tsp. of the salt and black pepper. Add egg mixture to skillet and cook over medium heat stirring with spatula and scraping from the bottom of the pan until scrambled, about 5-7 minutes. Eggs should be loosely scrambled. Set aside.

While cooking the sausage mixture and eggs, heat large dry skillet over medium heat and toast each of the tortillas until lightly browned on both sides, about 2 minutes per side. 

Preheat oven to 350 degrees. 

Spread 2 Tbs. of the salsa in bottom of a 9” x 13” baking dish. Place two tortillas to cover the bottom of dish. Spread 1/3 of sausage mixture on top of tortillas followed by 1/3 of scrambled eggs. Top with 1/3 of remaining salsa and 1 cup of cheese. Repeat making two more layers, ending with last cup of cheese. Bake for 20 minutes. 

In a small bowl whisk, sour cream, remaining heavy cream and salt to create a ‘crema’ sauce. Sprinkle the tomatoes and cilantro over the top of the casserole. Cut into squares and drizzle with the crema sauce.