Mexican Breakfast Lasagna

Contributed by : Jane Berthiaume
jane-berthiaume-20220708215352
Mexican Recipes : Breakfast and Brunch

This recipe is a girl's weekend favourite for Jane's friends. It takes a while to make but you can make it a day ahead and just pop it in the oven the next morning. It is very hearty and satisfying!

Total Time

1 hr 40 mins

Prepare Time

30 mins

Cook Time

1 hr 10mins

Recipe Servings

8

Ingredients of
Mexican Breakfast Lasagna

  • 2 – 450g package of either hot or mild Johnsonville Italian Sausage (buy the type that is not in the casings or remove meat from casings) (I use one hot and one mild so it’s not too spicy but still has a kick) 
  • 1 medium yellow onion chopped 
  • 1 small red bell pepper chopped 
  • 4 teaspoons fresh minced garlic 
  • 4 teaspoons chili powder 
  • 10 large eggs 
  • 3 cups of half & half cream 
  • ½ teaspoon of tabasco 
  • ½ teaspoon salt 
  • ½ teaspoon pepper 
  • ½ cup green onions (about 4 green onions finely chopped tops and bottoms) 
  • ¼ cup fresh cilantro (rough to finely chopped) 
  • 1 ½ cups grated pepper jack cheese (200g pkg if you want to grate yourself) 
  • 1 ½ cups grated medium cheddar cheese (200g pkg if you want to grate yourself) 
  • 6 to 8 corn tortillas quartered 
  • Butter to coat Pyrex pan bottom and sides (teaspoon or 2)  


How to Make
Mexican Breakfast Lasagna

1. Prep Work (Sous Chef can do while chef creates the meat mixture)

  • Chop onions and peppers and put aside in a medium bowl together 
  • Peal and grate or mince garlic and put in small bowl with chili powder and set aside 
  • In a large bowl whisk eggs, cream, tabasco, salt & pepper and set aside 
  • Chop green onion and cilantro, grate jack and cheddar cheeses, mix well together in another large bowl and set aside 
  • Cut corn tortillas into quarters (each tortilla cut in ½ then cut in ½ again) 
  • Use butter to lightly coat the inside of a 9x13 Pyrex oblong pan 

2. Meat Mixture

  • Brown the sausage on medium/high heat and drain excess fat. 
  • When sausage is brown add the bowl of onions and peppers. Cook for 4 minutes. 
  • Add bowl of garlic and chili powder. Cook for 1 minute 
  • Remove from heat and set aside 
  • Allow 5 to 10 minutes to cool (don’t want the heat to cook the eggs)  

3. Layering The Dish

  • Spoon 1/3 of the meat mixture 
  • Layer 1/3 of the corn tortillas like you would a lasagna noodle 
  • Sprinkle 1/3 of the cheese mixture 
  • Repeat a to c until you finish all ingredients ending with the cheese mixture 

4. Final Steps

  • Pour egg mixture evenly over the entire lasagna 
  • Cover with plastic wrap and store in the fridge for at least 6 hours but preferably overnight 
  • Bake at 350◦ for 1 hour and 10 minutes 
  • Let rest 10 minutes then serve with a dollop of sour cream and a dollop of salsa