Breakfast Enchilada Casserole Recipe

Whisk together eggs, milk and salt. Cook in a buttered skillet on medium heat, stirring often, until eggs are cooked through (not browned). Stir in 1 cup salsa. Set aside.

Stir together green chile enchilada sauce and ½ cup sour cream. Set aside.

In an 11×7-inch or 13×9-inch baking dish, pour a thin layer of the enchilada/sour cream sauce. Layer with tortillas, breaking to fit as necessary to form a single layer.

Spoon a third of the egg mixture over the tortillas, then a third of the bacon, sausage, and tater tots, a third of the shredded cheese and a third of the remaining enchilada sauce.

Repeat with two more layers, finishing with a layer of tortillas, then sauce, then cheese. Top with reserved crumbled bacon, if desired.

Cover baking dish with nonstick foil. If nonstick foil is not available, stick several toothpicks into the casserole to keep the foil from touching the cheese. The Casserole can be kept in the refrigerator for up to 2 days or frozen for up to 1 month before baking.

Bake, covered, for about 40 minutes in a pre-heated 350 degree F oven. Remove foil and bake 10 minutes more, or until cheese is completely melted.

Allow to cool slightly before serving.