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Southwestern Egg Casserole
Southwestern Egg Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Spice up your breakfast with a Southwestern twist, customizable to your preferred level of heat.
Ingredients:
  • 1 lb bulk breakfast sausage
  • 1 cup chopped red bell pepper
  • 6 cups cubed (1-inch) French bread
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped seeded plum (Roma) tomatoes
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 10 eggs
  • 2 cups milk
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Salsa, sour cream and chopped fresh cilantro, if desired
Instructions:
  • Preheat oven to 350°F and coat a 13x9-inch (3-quart) baking dish with cooking spray. In a 10-inch nonstick skillet, sauté the sausage over medium-high heat for 5 to 7 minutes until cooked through; then set aside. Lower the heat to medium and cook the bell pepper in the same skillet for 3 to 5 minutes until tender.
  • Create flavorful layers in a baking dish: start with half of the French bread, then add 1 1/2 cups of cheese, bell pepper, green onions, tomatoes, green chiles, sausage, and top with the remaining bread. In a large bowl, whisk together eggs, milk, chili powder, and cumin until smooth. Pour the mixture over the bread layers, gently pressing down. Finish by sprinkling the remaining 1/2 cup of cheese on top.
  • Bake for 45 to 50 minutes until golden brown and the center is set. Allow it to rest for 15 minutes before serving with salsa, sour cream, and cilantro.

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