Southwestern Breakfast Casserole

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.

5 from 10 votes

Print

Southwestern Breakfast Casserole

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

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.  

Course: Breakfast

Cuisine: Southwestern

Servings: 10 servings

Calories: 431 kcal

Author: Julia

Ingredients

• 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

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.

Nutrition Facts

Southwestern Breakfast Casserole

Amount Per Serving

Calories 431 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 12g 60%

Cholesterol 172mg 57%

Sodium 544mg 23%

Potassium 570mg 16%

Total Carbohydrates 24g 8%

Dietary Fiber 5g 20%

Sugars 1g

Protein 21g 42%

Vitamin A 20.8%

Vitamin C 30.8%

Calcium 20.3%

Iron 16.7%

* Percent Daily Values are based on a 2000 calorie diet.