Hatch Chile Sausage Egg Casserole

Yield 6 servings

Please log in to add this to your favorites.


  • 1 lb Hatch chile sausages
  • 8 eggs
  • 3 cups whole milk
  • salt and pepper to taste
  • 1 dozen Central Market flour tortillas
  • 4-5 roasted Hatch chiles peeled, seeded and diced
  • 2 cups Hatch Monterey Jack cheese grated
  • 1/2 cup fresh corn
  • 2 tbsp New Mexico chili powder or to taste


  1. Cook sausage and crumble.
  2. In a large bowl, lightly beat eggs. Whisk in milk and season with salt and pepper.
  3. Pass tortillas through egg mixture and line bottom of sprayed baking dish. Spread layers of crumbled sausage, chiles, cheese and corn. Dust with chili powder. Repeat layers, ending with tortillas.
  4. Sprinkle cheese on top and pour egg mixture over strata; it should fill the dish and cover tortillas. Cover and chill for four hours or overnight.
  5. Cover with foil and bake in 400 degree oven for 35 to 45 minutes.
  6. Remove foil for last 10 or 15 minutes of cooking to brown the top. A toothpick inserted in the center should come out clean.


Use Central Market Hatch bread instead of tortillas. Add diced tomatoes and green onions for a colorful variation.