Southwest Breakfast Casserole
Whether you prefer to call it casserole or hotdish, this hearty breakfast is a great way to start the day and is filled with veggies, eggs, hashbrowns, plus a generous helping of Colby jack.
Recipe - Stillwater
Southwest Breakfast Casserole
Prep Time20 Minutes
Servings12
Cook Time80 Minutes
Ingredients
16 oz mild, medium or hot pork sausage, thawed
1/2 cup chopped yellow onion
1/2 cup chopped red bell pepper
1 (4 oz) can diced green chiles, drained
1 (16 oz) jar mild or medium picante sauce divided
1 tsp cumin
1 (30) oz package frozen country style hash browns
3 cups shredded colby jack cheese
8 large eggs
1 1/4 cups 2% milk
Directions
- In large skillet over medium-high heat, cook and crumble sausage, onions and bell peppers until sausage is no longer pink; drain. Stir in green chiles, 1 cup picante sauce and cumin; set aside.
- Place potatoes in a greased 13x9-inch baking dish. Top with 1½ cups cheese and sausage mixture.
- In large bowl, whisk eggs and milk until well combined; pour over casserole. Top with remaining cheese. Refrigerate, covered, several hours or overnight.
- Bake, uncovered, in a preheated 350°F oven until knife inserted in center comes out clean (about 50-60 minutes). Serve with remaining picante sauce.
20 minutes
Prep Time
80 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Jimmy Dean Premium Pork Regular Sausage Roll, 16 Ounce
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Produce Yellow Onions, 0.75 Pound
Produce Red Bell Pepper, 1 Each
La Preferida Green Chiles, Diced, Mild, 4 Ounce
Pace® Picante Sauce, Medium, 16 Ounce
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Essential Everyday Cumin, Ground, 2 Ounce
Mr Dells Hash Browns, Shredded, 30 Ounce
Essential Everyday Cheese Blend, Colby Jack, Classic Cut, 8 Ounce
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Cub Eggs, Large, 12 Each
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Cub Milk, Low Fat, 1% Milkfat, 0.5 Gallon
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Directions
- In large skillet over medium-high heat, cook and crumble sausage, onions and bell peppers until sausage is no longer pink; drain. Stir in green chiles, 1 cup picante sauce and cumin; set aside.
- Place potatoes in a greased 13x9-inch baking dish. Top with 1½ cups cheese and sausage mixture.
- In large bowl, whisk eggs and milk until well combined; pour over casserole. Top with remaining cheese. Refrigerate, covered, several hours or overnight.
- Bake, uncovered, in a preheated 350°F oven until knife inserted in center comes out clean (about 50-60 minutes). Serve with remaining picante sauce.