Southwestern Breakfast Casserole with eggs, sausage, black beans, bell pepper, hash brown potatoes, chili peppers and Southwestern spices. Gluten free recipe. Perfect breakfast that you can make in advance!
This Southwestern Breakfast Casserole 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!
If you like savory breakfast recipes that you can make in advance, in bigger quantities, then check out these 2 recipes as well:
- Breakfast Egg Muffins with Bacon and Spinach – made in a regular muffin pan, these egg muffins can be made for a crown in advance, and they keep well in the fridge or in the freezer!
- Hash Brown, Broccoli, Sausage and Egg Breakfast Casserole – made in a casserole pan, with traditional ingredients such as sausage and hash brown potatoes, and with the addition of broccoli.
How to make Southwestern breakfast casserole
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:
Add shredded cheddar cheese, shredded mozzarella cheese, and hash brown potatoes to the sausage mixture:
Mix everything together to create a sausage mixture:
In a small bowl, make the egg mixture: 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:
Pour the egg mixture (in two batches – see the recipe below) over the sausage mixture, carefully and evenly:
Make sure the egg mixture is distributed over the top of the casserole:
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.
Delicious breakfast casserole that can be made a day in advance and that serves a crowd! This Southwestern Breakfast Casserole is made with eggs, hash brown potatoes, sausage, black beans, bell pepper, chili peppers and Southwestern spices. Gluten free.
- 1 lb pork sausage
- 1 onion , finely chopped
- 1 red bell pepper large, chopped
- 15 oz black beans from the can, drained
- 4 oz green chili peppers , diced, from the can
- 1 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
- 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 up.
- Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
- 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).
- 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.
- 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.
- 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.
Delish- added extra egg, more hash browns, chopped jalapeño, sliced link breakfast sausage and omitted the butter. Used jimmy Dean pork sausage regular flavor. Cooked for 50 minutes. Huge hit! Served with sour cream, salsa and tortilla chips.
Could I use bacon instead of sausage or would it get too soggy?
Do you think I could put this in individual muffin tins?
Yes, you can!
I made this in a cast iron skillet and followed it exactly. It was such a big hit. Everyone requested the recipe, thank you!
Beth, I am so happy to hear that! So glad everyone enjoyed it!
Can I prepare this the night before and bake the next morning?
I have the same question!
I made this for a family get together and it was a big hit. No salt was needed because of the sausage! I assembled it the day before and baked it the next day. Thanks!
You’re very welcome! So glad your family liked it! 🙂
No salt is required?
There is already so much salt from the sausage, the black beans and the cheeses, that the salt is really not required.
I just want to confirm that no salt is needed for this?
Yes, no salt is needed. The dish will be salty enough from sausage, black beans, and the cheeses.