I’m a Northwest girl who is absolutely smitten with Southwest foods. Spice up any ol’ meal and I’m a happy girl! Grill a pepper, add some hot sauce … it’s all good with me!
For years my mom has been making fancy breakfast casseroles. Typically she would make one Sunday evening and then my sisters and I would have easy warmups throughout the week. It’s such a hearty way to begin the day. I’ve taken over this tradition and personalized her basic casserole recipe in quite a few ways, most recently, with a Southwest flair!
Don’t worry if your family isn’t about into spicy. I really don’t think this has too much oomph. Every person can tailor their slice with hot sauce at the end 🙂
- 1 pound Jimmy Dean breakfast sausage
- Butter, for greasing
- 6 eggs
- Salt + pepper to taste
- 1 cup 2% milk
- 1 1/2 cups shredded cheese, for this recipe, I prefer a Mexican blend, 1/2 cup reserved
- 1 package of Simply Potatoes (or you can shred your own)
- 1 – 4 ounce can of green chilies, drained
- 1/3 Walla Walla onion, diced
Preheat the oven to 375 degrees.
In a large cast iron pan, brown breakfast sausage. When it’s cooked, drain well, and lay on a paper towel to absorb residual grease.
Whisk eggs, salt, pepper, milk and cheese in a large mixing bowl.
Now, you’re going to layer all the ingredients kind of like a lasagna. First, grease a 9×13 baking dish or 12 inch diameter cast iron with butter. Spread shredded potatoes on the bottom, add sausage on top. Sprinkle green chilies and onions over that. Slowly pour the egg and cheese mixture over everything and top with the reserved 1/2 cup of shredded cheese.
Bake for 35-45 minutes or until the middle is set and cooked through.
Serve as is or drizzle with hot sauce, my favorite is Tapatio or Texas Pete’s! You can even get creative and mash up your breakfast casserole slice and roll it in a tortilla! Enjoy!