Breakfast Enchilada Casserole

Instructions

1. Prepare the baking dish
   Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce on the bottom of the dish.
2. Cook the sausage mixture
   In a large skillet over medium heat, cook the sausage, breaking it up with a wooden spoon until it begins to brown, about 5 minutes. Add the diced onion and bell pepper, cooking until vegetables soften, about 3-4 minutes. Add garlic and cook for 30 seconds more until fragrant. Stir in the taco seasoning and diced green chilies. Remove from heat and set aside.
3. Prepare the egg mixture
   In a large bowl, whisk together eggs, milk, salt, and pepper until well combined. Stir in 1 cup of the shredded cheese and the chopped cilantro.
4. Layer the casserole
   Arrange half of the tortilla quarters in the prepared baking dish. Top with half of the sausage mixture, then pour half of the remaining enchilada sauce over the top. Add the remaining tortillas, then the remaining sausage mixture. Pour the egg mixture evenly over the top, then drizzle with the rest of the enchilada sauce.
5. Bake the casserole
   Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil, sprinkle the remaining 1/2 cup of cheese on top, and continue baking uncovered for 15 minutes, or until the eggs are set and the cheese is melted and bubbly.
6. Rest and serve
   Allow the casserole to rest for 5-10 minutes before cutting. Garnish with additional cilantro and serve with sliced avocado, sour cream, and salsa on the side.