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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 veggies, eggs, hashbrowns, plus a generous helping of Colby jack
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Recipe - Stillwater Wine & Spirits
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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
  1. 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.
  2. Place potatoes in a greased 13x9-inch baking dish. Top with 1½ cups cheese and sausage mixture.
  3. In large bowl, whisk eggs and milk until well combined; pour over casserole. Top with remaining cheese. Refrigerate, covered, several hours or overnight.
  4. 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
16 oz mild, medium or hot pork sausage, thawed
Not Available
1/2 cup chopped yellow onion
Not Available
1/2 cup chopped red bell pepper
Not Available
1 (4 oz) can diced green chiles, drained
Not Available
1 (16 oz) jar mild or medium picante sauce divided
Not Available
1 tsp cumin
Not Available
1 (30) oz package frozen country style hash browns
Not Available
3 cups shredded colby jack cheese
Not Available
8 large eggs
Not Available
1 1/4 cups 2% milk
Not Available

Directions

  1. 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.
  2. Place potatoes in a greased 13x9-inch baking dish. Top with 1½ cups cheese and sausage mixture.
  3. In large bowl, whisk eggs and milk until well combined; pour over casserole. Top with remaining cheese. Refrigerate, covered, several hours or overnight.
  4. 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.