Queso Mama’s Mexican Breakfast Casserole (Gluten-Free and Plant-Based Sausage Options!)

12 ounces cold Queso Mama White Queso with Green Chiles or Queso Mama White Queso with Roasted Jalapenos
1 pound plant-based breakfast sausage crumbles, cooked and drained (works just as well with 1-pound traditional breakfast sausage, cooked, drained, and crumbled)
12 eggs
3 cups low-fat milk or unsweetened almond milk
12 small corn tortillas, roughly chopped
½ teaspoon ground paprika

Optional toppings: Chopped green onion, salsa, additional Queso Mama White Queso

Spray the bottom and sides of a 13” x 9” baking dish. Spread about 1/3 of the tortillas in the bottom of the dish. Top with half of the sausage.

In a large mixing bowl, add the eggs and milk and whisk until thoroughly combined. Add ground paprika and stir well. Spoon half of the Queso Mama White Queso over the tortillas and sausage. Pour in half of the egg mixture. Repeat the layers in order of tortillas, sausage, eggs, and queso. Top the dish with the remaining 1/3 of the corn tortilla pieces.

Bake 350°F for 35-45 minutes. Let rest at least 15 minutes before serving. Serve with bowls of chopped green onion, salsa, and additional Queso Mama if desired