1 package (8 ounces) BUTTERBALL® All Natural Breakfast Sausage Links, cut into ¼-inch pieces
1 can (4.5 ounces) diced green chiles
1 cup diced red bell pepper (about 1 large bell pepper)
1 cup (4 ounces) shredded Monterey Jack cheese
6 large eggs
¼ cup heavy whipping cream
1 teaspoon kosher salt
¼ teaspoon smokey paprika
Sour cream
Tomatillo salsa, to serve
Directions
Preheat oven to 350°F. Lightly spray a 9½-inch pie plate with nonstick cooking spray.
Line bottom of prepared pie plate with 1 tortilla; top with one-third each of sausage, chiles, bell pepper and cheese. Top with another tortilla; repeat layers once. Top with remaining tortilla, and sprinkle with remaining sausage, chiles, bell pepper and cheese.
In a medium bowl, whisk together eggs, cream, salt and paprika. Carefully pour egg mixture over layers.
Bake until golden brown and set, 40 to 45 minutes. Let cool for 10 minutes. Top Turkey Sausage Tortilla Breakfast Bake with sour cream. Serve with salsa.
Prep Tips: For a gluten-free option, try it with corn tortillas. Or looking to switch it up? Swap out the vegetables for sautéed mushrooms or spinach.
Ingredients
3 (8-inch) flour tortillas
1 package (8 ounces) BUTTERBALL® All Natural Breakfast Sausage Links, cut into ¼-inch pieces
1 can (4.5 ounces) diced green chiles
1 cup diced red bell pepper (about 1 large bell pepper)
