Southwest Breakfast Casserole
Loaded with eggs, hash brown potatoes, sausage, cheese, and peppers, this hearty Southwest Breakfast Casserole is the perfect meal to start your day! A great breakfast or brunch recipe for holidays or when you have company!
Equipment
- 9x13 baking dish
- cooking spray
Ingredients
- 6 cups frozen hash brown potatoes approx. 2/3 of bag
- 2 cups shredded cheddar, divided I used white cheddar, but pepper jack is also great
- 15 halved grape tomatoes optional
- 1.5 tbsp sliced scallions
- 1-2 tbsp chopped cilantro garnish
Meat mixture
- 1 lb. sausage breakfast sausage, turkey sausage, any kind you like
- 1 jalapeno pepper diced
- 1 poblano pepper diced
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Egg Mixture
- 10 large eggs
- 1.5 cups milk
- 1/2 tsp salt
- black pepper to taste
- 2 chipotle peppers from a can of chipotles in adobo minced
Instructions
- Preheat oven to 350°. Add the sausage, jalapeno, and poblano to a large skillet. Season the meat and peppers with the onion powder, garlic powder, cumin, salt, pepper, smoked paprika, and chili powder. Cook for 10-15 minutes, or until the sausage is cooked through.
- Spray the casserole dish with cooking spray. Add the hash brown potatoes to the casserole dish in an even layer. Add the cooked sausage & pepper mixture to the hash brown potatoes, dispersing it evenly over the potatoes. If using tomatoes, add the tomatoes too.
- Top the sausage & pepper layer with half of the cheese (1 cup) and the sliced scallions. Pour the egg mixture evenly over the top of everything. Add the rest of the cheese (1 cup) on top of everything.
- Bake uncovered for 45 minutes. Garnish with plenty of chopped cilantro and slice into squares. Enjoy!
Tried this recipe?Let us know how it was!