Start your morning off right with this chile verde breakfast casserole, which is loaded with flavorful sausage, eggs, cheese, and salsa.

Published on December 11, 2025

Credit:

Kelsey Hansen / Food Styling: Annie Probst

Total Time:

3 hrs 45 mins

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Breakfast is the most important meal of the day. That's why you should start your morning off right with a delicious chile verde breakfast casserole, which is loaded with flavorful sausage, eggs, cheese, and salsa. Whether you make it as soon as you wake up or assemble it the night before, you'll have this mouthwatering dish ready in only a few hours. For a different flavor, swap out the tangy salsa verde for a jar of smoky tomato-based red salsa (salsa roja). Breakfast has never tasted better.

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Ingredients

  • 1 lb. ground pork breakfast sausage

  • 1 green bell pepper, finely chopped (1 cup)

  • 1 fresh jalapeno pepper, seeded and finely chopped (1 Tbsp.)

  • 2 tsp. vegetable oil

  • 5 eggs, lightly beaten

  • 2 green onions, sliced (1/4 cup)

  • 1/4 cup chopped fresh cilantro and/or flat-leaf parsley, plus more for garnish

  • 1/2 tsp. ground cumin

  • 9 6-inch corn tortillas

  • 2 cups shredded Monterey jack cheese (8 oz.)

  • 1 (16-oz.) jar salsa verde

Directions

  1. Lightly coat the inside of a 3 1/2- or 4-qt. slow cooker with nonstick cooking spray or line the slow cooker with a disposable liner. In a large skillet cook sausage over medium, using a spoon to break up sausage as it cooks, until browned, 5 minutes. Drain off fat.

  2. Add bell pepper and jalapeño to skillet; cook and stir over medium 1 minute more. Transfer sausage mixture to a large bowl. In the same skillet heat vegetable oil over medium. Add eggs; cook just until set, stirring to break up eggs, 2 to 3 minutes. Transfer eggs to bowl with sausage mixture. Stir in green onions, cilantro, and cumin.

  3. Place three of the tortillas in bottom of the prepared cooker, overlapping tortillas as needed. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over top. Layer with three more tortillas, the remaining sausage mixture, 1/2 cup of the cheese, and 2/3 cup of the salsa verde. Layer the remaining three tortillas, the remaining salsa verde, and the remaining 1 cup cheese on top.

  4. Cover and cook on low until an instant-read thermometer inserted into center registers 160°F, 3 to 4 hours. Turn off cooker. Let stand, uncovered, 15 minutes before serving. Serve with toppers if you like. Serves 8.