Southwest Breakfast Casserole

Southwest Breakfast Casserole

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 🙂

INGREDIENTS

  • 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

DIRECTIONS

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!

Previous articleBaby Names Inspired By Summer
Next articleStrawberry Chocolate Pudding Parfait
Gretchen hails from the beautiful Pacific Northwest along with her husband and two young children. Before transitioning to life as a stay at home mom, Gretchen worked in sales and marketing while earning her Masters in Management and Organizational Leadership. Now her days are focused on managing meal plans and nap times while organizing her sewing stash and children's toy bins. My oh my, how life changes in the blink of an eye! Gretchen writes frequently about natural parenting, becoming more environmentally conscience, her affinity for thrifted treasures, and hopes of making it out of yoga pants each day on her blog That Mama Gretchen (www.thatmamagretchen.com).

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.