Description
Southwest Breakfast Casserole: Sausage, eggs, cheese, & spices baked to perfection. Quick, comforting, crowd-pleasing morning delight.
Ingredients
Scale
- 8 large eggs
- 1 cup (240ml) whole milk
- 1 pound (450g) chorizo sausage, casings removed
- 3 cups (450g) frozen shredded hash browns, thawed
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 1 medium onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 cups (225g) shredded Mexican cheese blend, divided
- 1 can (4oz/113g) diced green chilies
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 tablespoon southwest seasoning blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish. In a large skillet over medium heat, cook the chorizo until browned and cooked through, about 7-8 minutes, breaking it into crumbles as it cooks. Use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain excess grease.
- Step 2: Sauté the Vegetables In the same skillet with about 1 tablespoon of the chorizo drippings, add the diced onions and bell peppers. Sauté until they begin to soften, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and stir in the drained chorizo.
- Step 3: Create the Egg Mixture In a large bowl, whisk together the eggs, milk, southwest seasoning, salt, and pepper until well combined. The mixture should be evenly colored with no streaks of egg white visible. This thorough mixing ensures your Southwest Breakfast Casserole has a consistent, custard-like texture throughout.
- Step 4: Assemble the Casserole Spread the thawed hash browns evenly across the bottom of your prepared baking dish. Top with the chorizo-vegetable mixture, then sprinkle with 1½ cups of the shredded cheese. Add the diced green chilies and chopped cilantro evenly across the surface. Pour the egg mixture slowly over everything, allowing it to seep down through the layers.
- Step 5: Bake to Perfection Cover the dish with aluminum foil and bake for 35 minutes. Then remove the foil, sprinkle with the remaining ½ cup of cheese, and continue baking uncovered for 15-20 minutes more until the center is set and the top is golden brown. You’ll know your Southwest Breakfast Casserole is done when a knife inserted into the center comes out clean and the edges begin to pull away from the sides of the dish.
- Step 6: Rest and Serve Allow the casserole to rest for 10 minutes before serving – this crucial step lets the eggs finish setting and makes for neater slices. Garnish with additional fresh cilantro, avocado slices, and a dollop of sour cream if desired. Slice into squares and serve warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square piece
- Calories: 380 calories
- Sugar: 3g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 240mg