This breakfast bake adds traditional and familiar southwestern flavors to your morning, which can be suited to your individual heat-level preferences.

Southwestern Egg Casserole
Serves 8
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Prep Time
25 min
Total Time
1 hr 30 min
Prep Time
25 min
Total Time
1 hr 30 min
  1. 1 lb bulk breakfast sausage
  2. 1 cup chopped red bell pepper
  3. 6 cups cubed (1-inch) French bread
  4. 2 cups shredded Mexican cheese blend (8 oz)
  5. 1/2 cup thinly sliced green onions
  6. 1/2 cup chopped seeded plum (Roma) tomatoes
  7. 1 can (4.5 oz) Old El Paso™ chopped green chiles
  8. 10 eggs
  9. 2 cups milk
  10. 2 teaspoons chili powder
  11. 1 teaspoon ground cumin
  12. Salsa, sour cream and chopped fresh cilantro, if desired
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
  2. In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
  3. Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.
  1. * Assemble, cover and refrigerate this bake the night before so it’s ready to uncover and pop in the oven in the morning. You may need to add an additional 5 to 10 minutes to bake time.
  1. Serving Size: 1 Serving
  2. Calories 410, Total Fat 24g, Cholesterol 290mg, Sodium 640mg, Total Carbohydrate 23g, Fiber 1g, Sugar 7g, Protein 25g
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