Baked Sausage, Egg, and Tomato Tortilla Stack
Baked Sausage, Egg, and Tomato Tortilla Stack
Ingredients
For the Filling
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 cups fresh spinach, roughly chopped
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 6 flour tortillas, 8-inch
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x9 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Stir in the undrained diced tomatoes and chopped fresh spinach. Cook until the spinach has wilted and most of the liquid has evaporated, about 5-7 minutes.
⏱️ 7 min
- 5
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper. Stir in the shredded Monterey Jack cheese.
⏱️ 3 min
- 6
Spread about 1/4 cup of the sausage and tomato mixture evenly over the bottom of the prepared baking dish. Top with one flour tortilla.
⏱️ 2 min
- 7
Layer 1/3 of the remaining sausage and tomato mixture over the tortilla, then pour 1/3 of the egg mixture over the sausage. Top with another tortilla. Repeat this layering two more times, ending with a tortilla on top.
⏱️ 3 min
- 8
Sprinkle the top tortilla with the shredded cheddar cheese.
⏱️ 1 min
- 9
Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly. Let stand for 5 minutes before slicing and serving.
⏱️ 30 min•🌡️ 375
- 10
Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Sausage, Egg, and Tomato Tortilla Stack
For the Filling
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 cups fresh spinach, roughly chopped
- 6 large eggs
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 6 flour tortillas, 8-inch
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x9 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Drain any excess grease.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Stir in the undrained diced tomatoes and chopped fresh spinach. Cook until the spinach has wilted and most of the liquid has evaporated, about 5-7 minutes.
⏱️ 7 min - 5
In a medium bowl, whisk together the large eggs, milk, salt, and black pepper. Stir in the shredded Monterey Jack cheese.
⏱️ 3 min - 6
Spread about 1/4 cup of the sausage and tomato mixture evenly over the bottom of the prepared baking dish. Top with one flour tortilla.
⏱️ 2 min - 7
Layer 1/3 of the remaining sausage and tomato mixture over the tortilla, then pour 1/3 of the egg mixture over the sausage. Top with another tortilla. Repeat this layering two more times, ending with a tortilla on top.
⏱️ 3 min - 8
Sprinkle the top tortilla with the shredded cheddar cheese.
⏱️ 1 min - 9
Bake for 25-30 minutes, or until the eggs are set and the cheese is melted and bubbly. Let stand for 5 minutes before slicing and serving.
⏱️ 30 min•🌡️ 375 - 10
Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min