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 Wine & Spirits
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
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.