Cheesy Sausage and Green Chile Breakfast Bake – FBD

Cheesy Sausage and Green Chile Breakfast Bake is a breakfast bake recipe from a reader who added sausage to my Chile Rellenos Bake! And this is such an amazingly delicious breakfast that’s also super low in carbs.

PIN this cheesy breakfast bake recipe to try it later!

You may have noticed how I like to experiment with variations when I have a flavor combination or recipe process that I really like. Sometimes those ideas just pop into my head, but this Cheesy Sausage and Green Chile Breakfast Bake was an idea I got fixated on after a reader mentioned adding sausage to the ultra popular Chile Rellenos Bake!

When that idea showed up as a comment on the Kalyn’s Kitchen Facebook page, I loved the idea of combining eggs, green chiles, sausage, and cheese! And now this recipe has been a popular recipe on the site for years, so today I’m reminding you about this tasty breakfast as my Friday Favorites post for this week!.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for the complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• canned Whole Roasted Green Chiles (affiliate link); these are roasted Anaheim chiles, not Jalapenos


• Olive Oil (affiliate link)


• ground turkey or pork breakfast sausage


• grated Mexican Blend Cheese


• green onions (optional, but good)


• eggs


• half and half (Use milk or heavy cream if you prefer.)


• Spike Seasoning (affiliate link), or use any all-purpose seasoning that’s good with eggs


• ground cumin (affiliate link)


• salt and fresh-ground black pepper

Where can you buy big cans of roasted green chiles?

If you don’t live in the west, the hardest thing about this recipe might be finding the big cans of roasted green chiles. If you have a Mexican market near you, that’s the best place to get a good price on the big 27 oz. cans of whole green chiles that I love to use in recipes. But if that’s not an option you can get whole green chiles in a can at Amazon.com (affiliate link).

What breakfast sausage did I use for this breakfast bake recipe?

We used turkey breakfast sausage because I had some in the fridge, but I think pork breakfast sausage would be very tasty!

Is the Sausage and Green Chile Breakfast Bake Recipe only for breakfast?

This recipe really seems like a breakfast dish to me with the breakfast sausage added, but the original Chili Rellenos Bake was a recipe I always liked any time of day, so if you’d like this for a brunch or breakfast-for-dinner option I’m sure it would be a hit!

How to Make Cheesy Sausage and Green Chile Breakfast Bake:

(This is only a summary of the steps for the recipe; please scroll down for the complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat oven to 375F/190C and spray a 9″ x 13″ casserole dish with nonstick spray.


2. Dump the whole roasted green chiles (affiliate link) into a colander in the sink and let them drain while you heat olive oil in a frying pan and brown one pound of turkey or pork breakfast sausage.


3. When the chiles have drained well, split each one open with your finger and scrape out the seeds, drying the chiles with a paper towel if they seem extra wet. (I stack them in two stacks so I use the same amount of chiles for each layer.)


4. Make a layer with half of the chiles in the bottom of the casserole dish.


5. Cover the chiles with half of the grated Mexican Blend cheese. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.)


6. Add the browned sausage over the cheese and about 1/4 cup of sliced green onions.


7. Make a second layer of green chiles, top with the rest of the cheese, and sprinkle green onions over the top. (You can skip green onions if you’re not a fan, but we loved them in this.)


8. Beat the eggs in a large measuring cup or bowl, then whisk in the cream, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper.


9. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together.


10. Cover the casserole dish with foil and bake for 15 minutes, then remove the foil and cook for about 25 minutes more, or until the mixture is set and the top is starting to brown.


11. Serve hot.