Southwestern Breakfast Casserole

Southwestern Breakfast Casserole can be made a day in advance and it will feed a crowd if having company. This casserole makes a delicious breakfast meal full of goodies!

1 lb. bulk pork sausage

1 onion, finely chopped

1 red bell pepper, chopped

15 oz. can black beans, drained

4 oz. can diced green chili peppers

1 1/2 cups shredded sharp cheddar cheese

1/2 cup shredded Mozzarella cheese

3 cups frozen, uncooked hash browns, thawed

6 eggs

1/2 cup heavy cream

1 tsp. chili powder

1 tsp. ground cumin

1 Tbsp. melted butter

Preheat oven to 375 degrees.

In a large skillet cook sausage and onions over medium heat until sausage is cooked through and no longer pink. Add red bell pepper, black beans and diced green chilies. Add half the spices and mix together.

Add shredded cheeses and hash browns to the sausage mixture and combine.

In a small bowl, whisk eggs, heavy cream and remaining half of spices.

Grease a 3 quart rectangular baking dish with melted butter.

Add half of the sausage mixture to the pan and pour half of the egg mixture over, evenly. Add the remaining sausage mixture and pour the remaining egg mixture evenly over.

Bake, uncovered about 40-50 minutes or until the eggs are set and there is no liquid in center. Let cool about 30 minutes before slicing and serving.

Makes 10-12 servings

You can skip to the end and leave a response. Pinging is currently not allowed.

Leave a Reply

Powered by AWS