Description
This Southwest Egg Casserole is a hearty and flavorful breakfast dish featuring seasoned ground sausage, sautéed bell peppers and onions, and a cheesy egg custard baked to golden perfection. It’s perfect for brunch gatherings or make-ahead meals that warm the morning with Southwestern flair.
Ingredients
Sausage and Vegetables
- 1 pound ground breakfast sausage
- 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 1/4 cups half-and-half (or whole milk)
- 1 1/4 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cheese and Garnish
- 2 cups shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
- 2 tablespoons fresh cilantro, chopped
Instructions
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the ground breakfast sausage and cook, breaking it up with a spoon, until browned and fully crumbled, about 6-7 minutes. Transfer the cooked sausage to a plate and set aside.
- Sauté Vegetables: In the same skillet, add a drizzle of olive oil if needed. Add the diced red and green bell peppers and yellow onion. Sauté for 5-6 minutes until the vegetables are softened. Season with salt and freshly ground black pepper. Stir in the minced garlic, smoked paprika, chili powder, and cumin, cooking for an additional minute until fragrant.
- Prepare Baking Dish: Grease a 9×13-inch baking dish with butter or cooking spray. Spread the cooked sausage evenly over the bottom of the dish, then layer the sautéed vegetables evenly on top.
- Mix Egg Custard: In a large bowl, whisk together the 12 large eggs, half-and-half, 1 1/4 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper until well combined. Stir in half (1 cup) of the shredded cheese into the egg mixture.
- Assemble and Bake: Pour the egg and cheese mixture evenly over the sausage and vegetable layers in the baking dish. Sprinkle the remaining shredded cheese over the top. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the edges are set and golden and the center is just set and no longer jiggly. Be careful not to overbake, as the eggs will continue to firm up while resting.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes. This resting period allows the dish to finish setting. Sprinkle with fresh chopped cilantro before slicing and serving warm.
Notes
- You can substitute half-and-half with whole milk or a milk alternative for a lighter version.
- For a spicier casserole, add diced jalapeños or increase the chili powder.
- The casserole can be made a day ahead and refrigerated; reheat covered in the oven before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Use a mix of cheddar and Monterey Jack for a creamier texture and balanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Southwestern
