Prep Time
20 Mins
Cook Time
10 Mins
Bake Time
30 Mins
Yield
Makes 6 to 8 servings

Associate Food Editor Mary Allen Perry likes the make-ahead ease of this breakfast casserole recipe.  Prepare the recipe, without baking, and refrigerate overnight. Let stand at room temperature for 30 minutes; bake as directed. Tip: Make the Cheese Sauce before scrambling the eggs so the sauce will be ready to add at the proper time.

How to Make It

Step 1

Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Step 2

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Step 3

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Step 4

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Chef's Notes

Prepare half the cheese sauce recipe if you prefer a lighter breakfast.

Ratings & Reviews

kw27028's Review

Gail
January 06, 2014
I make this a couple of times a year at the holidays or for work. This is the best tasting breakfast casserole I have ever eaten. It is time consuming in some respects but it is well worth the time for the product. This is one of the only recipes I have not and will not modified in some way. It is perfect as is. You won't regret making it.

Saecca
September 03, 2015
Dear Frustrated,DUH!!  Can't you come up with a cheese sauce?  Its not that difficult.  Try Ragu double cheddar sauce in a jar if you are that inept.

Jaclyn
August 07, 2016
How is it Southern Living's fault that you didn't cut out the cheese sauce recipe? If anyone is inept it would be you.  

melissainboise
September 03, 2015
Dear ald0ra,Why don't you write your own cookbook?  One serving is less than two eggs, not 14.  Duh!  The recipe is delicious as written.  Bet yours tastes like crap!

TxAg97's Review

TxAg97
December 24, 2011
Yum! Only used 1/2 the cheese sauce on the top and was plenty moist!

christiname's Review

grandmaky
April 14, 2013
N/A

Joyster's Review

lynn1959
January 15, 2009
Incredible. I made this Christmas morning and it made a beautiful presentation and tasted fantastic. Didn't change a thing. Definite keeper!

Wyoming11's Review

lcaubble
December 02, 2012
N/A

mabunny's Review

LMN
January 07, 2013
Wonderful! Loved this recipe.

DeeDee74's Review

PuakoSunset
December 13, 2011
I've made this twice and it's fabulous! Quick question for those of you who make ahead; did you add the cheese topping before refrigerating? I'm asking because I'm wondering if it makes the tortillas soggy. Thank you!