Southwestern Egg Casserole

Prep 25 min
Total 1 hr 30 min
Servings 8

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

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

lb bulk breakfast sausage

cup chopped red bell pepper

cups cubed (1-inch) French bread

cups shredded Mexican cheese blend (8 oz)

1/2

cup thinly sliced green onions

1/2

cup chopped seeded plum (Roma) tomatoes

can (4.5 oz) Old El Paso™ chopped green chiles

eggs

cups milk

teaspoons chili powder

teaspoon ground cumin

Salsa, sour cream and chopped fresh cilantro, if desired

Steps

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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.

Expert Tips

If you prefer more heat, substitute spicy breakfast sausage or shredded pepper Jack cheese for the regular breakfast sausage and the Mexican cheese blend.
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.