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Southwestern Egg Casserole

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Southwestern Egg Casserole
  • Prep Time 25 min
  • Total Time 1 hr 30 min
  • Servings 8
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This breakfast bake adds traditional and familiar southwestern flavors to your morning, which can be suited to your individual heat-level preferences.

Ingredients

1
lb bulk breakfast sausage
1
cup chopped red bell pepper
6
cups cubed (1-inch) French bread
2
cups shredded Mexican cheese blend (8 oz)
1/2
cup thinly sliced green onions
1/2
cup chopped seeded plum (Roma) tomatoes
1
can (4.5 oz) Old El Paso™ chopped green chiles
10
eggs
2
cups milk
2
teaspoons chili powder
1
teaspoon ground cumin
Salsa, sour cream and chopped fresh cilantro, if desired

Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
  • 2 In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
  • 3 Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.
Tips  

If you prefer more heat, substitute spicy breakfast sausage or shredded pepper Jack cheese for the regular breakfast sausage and the Mexican cheese blend.

Assemble, cover and refrigerate this bake the night before so it’s ready to uncover and pop in the oven in the morning. You may need to add an additional 5 to 10 minutes to bake time.

Nutrition Information 
No nutrition information available for this recipe
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