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Fiesta Brunch


This delicious egg dish is also an award-winner! Pat Brinegar's recipe was a National Award Winner in Land O' Lakes and Country Living Contest, Cheese Category, 1994. The recipe can be found on page 100 of West of the Rockies.


  • 2 (7-ounce) cans chopped green chiles
  • 6 corn tortillas, cut into strips
  • 1 pound hot bulk sausage, cooked and drained
  • 1 pound Monterey Jack cheese, grated
  • 8 eggs, beaten
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic salt
  • 1/2 tsp. onion salt
  • 1/2 tsp.paprika
  • 2 large tomatoes, sliced
  • sour cream
  • salsa


  • Spread half of the chiles on the bottom of a greased 9x13x2-inch glass dish. Top with half of the tortilla strips, half of the sausage, and half of the cheese. Repeat layers.
  • Beat eggs, milk, and all spices except paprika.  Pour mixture over the layers of chiles, tortillas, sausage, and cheese.  Lay sliced tomatoes over the top and sprinkle with paprika.
  • Cover with plastic wrap and refrigerate overnight.
  • Bake uncovered at 350 degrees for 50-60 minutes.  Let stand 10 minutes before serving.
  • Serve with sour cream and salsa on the side.

This dish can be frozen after it has been baked and then reheated.

Serves 12-15

Read a JSL member’s review of this recipe here.

Nutrition Information

Nutrition information calculated using My Fitness Pal.  This data is for 1/12 of a recipe and does NOT include salsa or sour cream.

Per serving:

Calories: 216
Fat: 15.1 g
Cholesterol: 169.3 mg
Sodium: 582.4 mg
Potassium: 132.9 mg
Carbohydrates: 6.9 g
Fiber: 1 g
Sugar: 1.8 g
Protein: 12.2 g
Vitamin A: 12.3% D.V.
Vitamin C: 15.7% D.V.
Calcium: 11.4% D.V.
Iron: 5.2% D.V.

Percent Daily Value based on a 2,000 calorie/day diet.