Name: SOUTHWEST BREAKFAST CASSEROLE
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 16 ounce package ground pork breakfast sausage; 12 eggs; 1 10.75 ounce can condensed cream of mushroom soup; 1 cup milk; 1 7 ounce can diced green chiles; 1/2 32 ounce package frozen potato rounds or hash browns; 1 cup shredded Mexican blend cheese (divided); 1/2 tsp cumin; 1/4 cup diced red bell pepper or roasted red peppers

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Breakfast is easily my favorite meal of the day. I’m known to “go all out” even on ordinary days when it comes to breakfast! I much prefer savory over sweet in the morning so this breakfast casserole is heaven for me. You can even make it the night before then cook it in the morning. It’s got great flavor and everyone devours it!

To celebrate National Breakfast Month I’m also sharing a roundup with more incredible breakfast recipes- scroll down to see them all!

Southwest Breakfast Casserole

1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
1 (7 ounce) can diced green chiles
1/2 (32 ounce) package frozen potato rounds or hash browns
1 cup shredded Mexican blend cheese, divided
1/2 tsp cumin
1/4 cup diced red bell pepper or roasted red peppers

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.

Preheat oven to 375 degrees F. Lightly grease a 9×13 inch baking dish. (I used a large springform pan lined with foil this time, just for fun!)

In a large bowl, beat together the eggs, condensed cream of mushroom soup, green chiles, cumin and milk. Place the frozen hash browns and sausage in the baking pan. sprinkle with half the cheese. Pour egg mixture on top and lightly stir ingredients to combine.

Bake in preheated oven for 50 to 60 minutes, or until set. Sprinkle with remaining cheese, and bake an additional 5 minutes, or until cheese is melted. Top with salsa, if desired!

SOUTHWEST BREAKFAST CASSEROLE

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings:

Author: Jessica & Nellie

Ingredients

1 16 ounce package ground pork breakfast sausage
12 eggs
1 10.75 ounce can condensed cream of mushroom soup
1 cup milk
1 7 ounce can diced green chiles
1/2 32 ounce package frozen potato rounds or hash browns
1 cup shredded Mexican blend cheese divided
1/2 tsp cumin
1/4 cup diced red bell pepper or roasted red peppers

Instructions

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 375 degrees F. Lightly grease a 9×13 inch baking dish. (I used a large springform pan lined with foil this time, just for fun!)
In a large bowl, beat together the eggs, condensed cream of mushroom soup, green chiles, cumin and milk. Place the frozen hash browns and sausage in the baking pan. sprinkle with half the cheese. Pour egg mixture on top and lightly stir ingredients to combine.
Bake in preheated oven for 50 to 60 minutes, or until set. Sprinkle with remaining cheese, and bake an additional 5 minutes, or until cheese is melted. Top with salsa, if desired!

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