Breakfast Queso Not Just for Breakfast
Indulge in the ultimate crowd-pleaser with "Breakfast Queso Not Just for Breakfast," a rich, cheesy dip that takes your favorite morning flavors to a whole new level. This irresistible recipe combines savory breakfast sausage, fluffy scrambled eggs, and a velvety base of cheddar and Monterey Jack cheese, enhanced with the zesty kick of diced tomatoes, green chilies, and jalapeños. Thickened to perfection with a creamy milk-cornstarch mixture and garnished with fresh cilantro and green onions, this queso is as versatile as it is delicious. Perfect for pairing with tortilla chips, drizzling over breakfast tacos, or serving as a game-day appetizer, this 30-minute dish is a must-try for any occasion. Make this hearty queso your go-to comfort food for brunch, snacks, or whenever you crave a bold, flavorful dip! Keywords: breakfast queso, cheesy dip, easy appetizer, brunch recipes, tortilla chip dip, comfort food.
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Recipe Information
Ingredients
- 8 oz breakfast sausage
- 4 pieces large eggs
- 1 tbsp unsalted butter
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup whole milk
- 1 tbsp cornstarch
- 1 can (10 oz) diced tomatoes and green chilies (e.g., Rotel), drained
- 1 piece jalapeño, finely diced
- 2 pieces green onion, sliced
- 2 tbsp fresh cilantro, chopped
- as needed tortilla chips, for serving
- to taste salt
- to taste black pepper
Instructions
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, about 5-7 minutes. Break it into small crumbles with a spoon as it cooks. Transfer the sausage to a plate lined with paper towels to drain excess grease.
In the same skillet, melt 1 tablespoon of butter over medium heat. Crack the eggs into a bowl, whisk them with a pinch of salt and black pepper, and pour them into the skillet. Scramble gently until just set, about 3-4 minutes. Transfer the scrambled eggs to a separate plate and wipe the skillet clean.
In a small bowl, whisk together 1 cup of milk and 1 tablespoon of cornstarch until smooth. Set aside.
Return the skillet to medium heat. Add the milk-cornstarch mixture to the skillet and stir continuously as it heats. Once the mixture begins to thicken, about 3-4 minutes, gradually add the shredded cheddar cheese and Monterey Jack cheese, 1/2 cup at a time, stirring until fully incorporated and melted.
Stir in the drained diced tomatoes and green chilies, diced jalapeño, cooked sausage, and scrambled eggs. Mix well to combine evenly.
Taste the queso and adjust the seasoning with additional salt and black pepper, if needed. Allow the queso to warm through for another 2-3 minutes, stirring occasionally.
Remove the skillet from heat and sprinkle the queso with sliced green onions and chopped cilantro for garnish.
Serve the Breakfast Queso warm with tortilla chips, or use it to top breakfast tacos, burritos, or hash browns. Enjoy!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.7 g | 286% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1284 mg | 428% | |
| Sodium | 7661 mg | 333% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 19.6 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 2953 mg | 227% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1914 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
