Spicy Southwest Breakfast Casserole Bake

Sunday mornings around here are usually reserved for big breakfasts, which are usually cooked by Tom. Well this morning I decided to take over the kitchen. Ok, the truth is I was up at 4:30 am and he was still sleeping so I got the jump on him.

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I have been wanting something spicy lately and decided this morning would be a great time to quell that craving. I had found this recipe, worked it around to my liking, and had all of the ingredients on hand….basically. This is one of those recipes that you can change up to fit what you have in your pantry or that you need to use up in the fridge. In this instance, I had some potatoes in the pantry that were about to go bad so I decided to just shred those up and I had some “taco blend” cheese that I threw in as well. Had I thought about it a bit sooner, I would have thrown in a bit of spinach or even grated diced up the zucchini I had in there. I guess I will have to figure out something for the zucchini for dinner since it is on its last leg.

Let me know what y’all think of this delicious little gem.

Ingredients

1 lb regular hot pork sausage
1 medium onion, finely chopped
1 large red bell pepper, chopped
1 can black beans (15 oz), drained
1 can diced green chili peppers (4 oz)
2 cups cheddar cheese, shredded
1 cup Mozzarella cheese, shredded
3 cups hash browns (frozen, raw, uncooked, completely defrosted)
6 eggs
1/2 cup half and half or whole milk
2 teaspoon chili powder
2 teaspoon ground cumin
olive oil to grease casserole dish
green onions to garnish

Instructions

Preheat oven to 375 F.
In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers, half the spices (1 teaspoon of chili powder and 1 teaspoon of cumin) and mix everything up.
Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
In a small bowl, whisk eggs, half and half (or whole milk), and the remaining half of spices.
Use a 9×13 rectangular baking dish or casserole dish.
Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.
Garnish with chopped green onions