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!
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!
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 browns to the sausage mixture:
Mix everything together:
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:
Pour the egg mixture (in two batches – see the recipe below) over the sausage mixture, carefully and evenly:
Make sure the egg mixture is even 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.