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Southwestern Breakfast Casserole

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Southwestern Breakfast Casserole with eggs, sausage, black beans, bell pepper, hash brown potatoes, chili peppers and Southwestern spices. Deliciousness! It also makes a perfect breakfast for dinner recipe!

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This is a great “make-ahead” breakfast! It keeps well refrigerated and reheats well. I love to make this on Sunday and take it with me to work as breakfast or lunch! The recipe is very easy: just assemble the ingredients in the right order and then let it bake for 40 minutes!

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Preheat oven to 375 F. In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin) and mix everything together:

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Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture:

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Mix everything together:

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In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
In two batches, add the sausage mixture to the baking pan:

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Pour the egg mixture (in two batches – see the recipe below) over the sausage mixture, carefully and evenly:

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Make sure the egg mixture is even distributed over the top of the casserole:

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Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.

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Southwestern Breakfast Casserole

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 servings

Southwestern Breakfast Casserole

Ingredients

  • 1 lb regular pork sausage
  • 1 medium onion, finely chopped
  • 1 large red bell pepper, chopped
  • 1 can black beans (15 oz), drained
  • 1 can diced green chili peppers (4 oz)
  • 1 and 1/2 cups cheddar cheese, shredded
  • 1/2 cup Mozzarella cheese, shredded
  • 3 cups hash browns (frozen, raw, uncooked, completely defrosted)
  • 6 eggs
  • 1/2 cup heavy cream
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon butter, melted

Instructions

  1. Preheat oven to 375 F.
  2. In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin) and mix everything up.
  3. Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
  4. In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
  5. Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
  6. Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
  7. Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.
http://juliasalbum.com/2015/08/southwestern-breakfast-casserole-recipe/

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{ 10 comments… add one }
  • sarah k @ the pajama chef August 14, 2015, 1:23 pm

    i’m excited to try this! it looks great!! 🙂

  • Danielle January 2, 2016, 12:29 pm

    Have you tried preparing this the night before and letting it sit in the refridgerator? Just wondering. Looks like a great recipe 🙂

    • Shirley July 30, 2016, 3:43 pm

      Danielle, I made this as an overnight casserole not even reading the directions that it was baked immediately after assembling. It turned out great and was delicious. Of course, I have never made it before baking it right away, but it did just fine sitting overnight!

  • Whoathere September 5, 2016, 10:08 am

    This is so good. I’ve made it several times and it’s always a hit. It makes a large amount so if you’re not cooking for a crowd, you should probably half it.

  • Lori October 7, 2016, 12:43 am

    Absolutely delicious! I used turkey sausage and added some red pepper! I have to hide the leftovers from my 18 year old or he will eat it all!

  • Heidi November 8, 2016, 10:31 am

    Can this be frozen and then thawed an baked later? I would like to give it to a friend who just had a baby an she may not want to bake it right away.

    • Julia December 20, 2016, 5:42 pm

      I haven’t frozen this, but I think this dish is freezer friendly.

  • Andrea December 28, 2016, 6:24 pm

    Well… this is what was planned for tonight…. annnnd my stove is shorted out. I can use the cook top, not the oven… soooo am making this in a stock pot on the stove. Will let you know how it works out. There is always pb&j!

    • Julia January 2, 2017, 11:30 pm

      Thanks, Andrea! I am glad you’re trying out my recipe on a stove top!

  • Amy S December 10, 2017, 8:55 pm

    Made this tonight for a youth church party. Was a huge hit! Only thing I would change is adding a bit of cayenne or maybe using spicy sausage. Or not it is excellent either way!Of coarse with teenagers I doubled the recipe.

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