Description
This make-ahead Southwest breakfast casserole features fluffy eggs combined with savory ground sausage, sautéed bell peppers, onions, and a blend of spices. Topped with melted sharp cheddar cheese and fresh cilantro, it’s a hearty and flavorful dish ideal for busy mornings, weekend brunches, or feeding a crowd. The casserole can be prepped in advance and bakes to a golden perfection, making breakfast both easy and delicious.
Ingredients
Sausage and Vegetables
- 1 pound ground breakfast sausage (use your favorite!)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, finely diced
- 2 cloves garlic, minced
- Olive oil, for cooking
- Kosher salt and freshly ground black pepper, to taste
Spices
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon cumin
Egg Mixture
- 12 large eggs
- 1 ¼ cups half-and-half (or whole milk)
- 1 ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cups shredded sharp cheddar cheese (or a mix of cheddar + Monterey Jack), divided
- 2 tablespoons fresh cilantro, chopped
Instructions
- Cook the sausage: Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, stirring occasionally, until browned and crumbled, about 6-7 minutes. Once cooked, transfer the sausage to a plate and set aside.
- Sauté the vegetables: In the same skillet, add a drizzle of olive oil if needed. Add diced red and green bell peppers, and finely diced yellow onion. Sauté for 5-6 minutes until softened, seasoning with salt and pepper to taste. Stir in minced garlic, smoked paprika, chili powder, and cumin. Cook for an additional 1 minute until the spices are fragrant.
- Prepare the casserole base: Grease a 9×13-inch baking dish. Evenly spread the cooked sausage and the sautéed vegetables in the dish.
- Mix the eggs: In a large bowl, whisk together the 12 large eggs, half-and-half, 1 ¼ teaspoon salt, and ½ teaspoon black pepper until well combined. Stir half of the shredded cheese into the egg mixture.
- Assemble and bake: Pour the egg and cheese mixture evenly over the sausage and vegetable base in the baking dish. Sprinkle the remaining cheese on top. Place the dish in a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until the eggs are just set in the center and the top is lightly golden. The center should no longer jiggle when gently shaken.
- Rest and serve: Remove the casserole from the oven and let rest for 5-10 minutes. This allows the eggs to firm up completely. Sprinkle freshly chopped cilantro on top before slicing and serving warm.
Notes
- This recipe is naturally gluten-free, but always double-check the sausage and cheese labels to be certain.
- For a dairy-free version, substitute the half-and-half with a non-dairy milk and omit the cheese or use dairy-free cheese alternatives.
- To make the casserole vegetarian, omit the sausage and increase the amount of vegetables or add other veggies of your choice.
- For added heat, consider adding diced jalapeños or a dash of hot sauce to the egg mixture.
- This casserole can be assembled the night before and refrigerated, then baked fresh in the morning for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern American
