Chile Verde Breakfast Lasagna


Our Chile Verde Breakfast Lasagna is a perfect blend of savory and spicy with the flavor combination from the breakfast sausage to the combination of peppers and salsa. Try this recipe for breakfast your next lazy weekend!

Chile Verde Breakfast Lasagna
Photo: Andy Lyons
Prep Time:
25 mins
Slow Cook Time:
3 hrs
Stand Time:
15 mins
Total Time:
3 hrs 40 mins


  • Nonstick cooking spray

  • 1 pound bulk breakfast sausage

  • ¾ cup finely chopped green sweet pepper (1 medium)

  • 1 fresh jalapeño chile pepper, stemmed, seeded, and finely chopped*

  • 5 eggs, lightly beaten

  • 2 teaspoon vegetable oil

  • ¼ cup sliced green onions (2)

  • ¼ cup snipped fresh cilantro and/or parsley

  • ½ teaspoon salt

  • ½ teaspoon ground cumin

  • 9 6-inch corn tortillas

  • 2 cup shredded Monterey Jack cheese (8 ounces)

  • 1 16 ounce jar salsa verde

  • Sour cream (optional)

  • Snipped fresh cilantro an/or parsley (optional)


  1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.

  2. Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.

  3. Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (per serving)

429 Calories
31g Fat
18g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 429
% Daily Value *
Total Fat 31g 40%
Saturated Fat 13g 65%
Cholesterol 181mg 60%
Sodium 776mg 34%
Total Carbohydrate 18g 7%
Total Sugars 2g
Protein 21g
Vitamin C 23mg 115%
Calcium 282.7mg 22%
Iron 1.6mg 9%
Potassium 278mg 6%
Folate, total 28.2mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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