Southwest Breakfast Casserole

READY IN: 55mins
Recipe by Little Bee

A great way to feed a hungry crowd for breakfast, this can be made ahead and put in the oven right before your guests arrive. Also great for potlucks!

Top Review by Caseylaine

Needed something to serve up quickly this morning and had to modify with what I had on hand, short-cut ingredients. Had pre-cooked microwave turkey sausage links, 1 can diced chilies, and 1 can of rotel tomatoes, and only had skim milk. I put the links in a processor to make crumbles and drained the rotel tomatoes. I didn't have overnight for it to sit in the fridge - which I assume is the reason these recipes always call for so much liquid. Or maybe more milk just stretches the eggs further, either way, it turned out fine. I reduced the cream/milk to 1 1/2 cups since it was going straight into the oven. I also used about half of the cheese and it was still verrry cheesy. I guess that amount is adjusted to your own family's liking. Added only a few extra spices, garlic powder, onion powder, pepper, but was surprised at how flavorful it was with very few ingredients. Just goes to show that simple can be amazing.

Ingredients Nutrition

Directions

  1. Lightly butter both side of bread slices and place in 9x13-inch baking dish.
  2. In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
  3. Sprinkle cheese over sausage. Follow with a layer of chopped green chilies.
  4. In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
  5. Cover with foil and refrigerate overnight.
  6. To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.

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