Southwestern Breakfast Casserole
Start your morning with a burst of bold flavors in this Southwestern Breakfast Casserole, a hearty and crowd-pleasing dish perfect for feeding a hungry table. Packed with layers of crispy sautéed potatoes, seasoned ground sausage, black beans, and diced green chilies, this casserole creates a deliciously satisfying base. Topped with a fluffy egg mixture infused with smoky cumin and chili powder, and finished with a gooey blanket of melted cheddar and pepper jack cheeses, every bite is loaded with southwestern zest. Fresh cilantro and green onions add a vibrant garnish, while optional salsa or avocado slices bring extra flair. With just 20 minutes of prep time and customizable serving options, this casserole is ideal for holidays, brunch parties, or meal prepping. Keywords: southwestern breakfast casserole, easy breakfast recipe, egg casserole, brunch ideas, hearty breakfast.
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Recipe Information
Ingredients
- 10 pieces Large eggs
- 1 cup Whole milk
- 1 pound Ground breakfast sausage
- 2 medium Russet potatoes
- 1 cup Black beans, rinsed and drained
- 1 4-ounce can Diced green chilies
- 1.5 cups Shredded cheddar cheese
- 1 cup Shredded pepper jack cheese
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped green onions
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a light coat of olive oil.
Peel the russet potatoes and shred them using a box grater or food processor. Squeeze out any excess moisture using a clean kitchen towel or paper towels.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and cook the breakfast sausage until browned and fully cooked. Remove the sausage from the skillet and set aside.
In the same skillet, add the shredded potatoes. Sauté until lightly golden, about 5-7 minutes. Remove from heat and layer the cooked potatoes evenly at the bottom of the prepared baking dish.
Layer the black beans, diced green chilies, and cooked sausage over the potatoes in the baking dish.
In a large mixing bowl, whisk together the eggs, milk, cumin, chili powder, salt, and black pepper until fully combined.
Pour the egg mixture evenly over the layers in the baking dish. Use a spatula to gently press down to ensure the mixture spreads evenly.
Top with the shredded cheddar cheese and pepper jack cheese, spreading them evenly across the casserole.
Bake the casserole in the preheated oven for 40-45 minutes or until the center is set and no longer jiggles when gently shaken. A knife inserted into the middle should come out clean.
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing.
Garnish with chopped cilantro and green onions before serving. Optional: Serve with salsa, sour cream, or avocado slices for added flavor.
Nutrition Facts
Calories |
4325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.5 g | 394% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2509 mg | 836% | |
| Sodium | 9099 mg | 396% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 22.6 g | ||
| Protein | 223.8 g | 448% | |
| Vitamin D | 13.3 mcg | 66% | |
| Calcium | 3042 mg | 234% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 5792 mg | 123% | |
*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.
