Southwestern Breakfast Casserole

Okay friends, this recipe is literally a winner!
Every year, I host a recipe exchange party at my house and this year, the theme was breakfast recipes…and this recipe right here won!
This is Lisa’s recipe and it was voted the very favorite from our party.  So, I thought it only made sense to whip it up myself for you guys.  And…the second time around, this did not disappoint.  I brought this to church on a Sunday morning and it was gone in minutes.  I snagged a piece before it was devoured and oh my word!  There’s a reason this recipe won :).
Thanks for sharing your recipe Lisa!!
This recipe serves about eight big portions for breakfast or supper (serve it with a green salad and it can be dinner too!).

Shopping List
         1 pound pork breakfast sausage ( I used Owens)
       1 onion, chopped
        1 red bell pepper, chopped
        1 (15 oz) can black beans, drained
        1 (4 oz) can diced green chili peppers 
         1Ā½ cups cheddar cheese, shredded
         Ā½ cup Mozzarella cheese, shredded
       4 cups of diced frozen hash browns 
         6 eggs
         Ā½ cup heavy cream
       1 teaspoon chili powder
         1 teaspoon ground cumin
       
      Preheat oven to 375 degrees
Lightly spray a 9×13 baking dish with cooking spray.  Set aside.
     In a large skillet over medium-high heat, cook sausage together with chopped onions until the sausage is cooked through and is no
longer pink. Add chopped red bell pepper, black beans, and diced green chili
peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of
cumin) and mix everything up.
      Next, add shredded cheddar cheese, shredded mozzarella cheese, and
hash browns to the sausage mixture and mix them in.
      In a small bowl, whisk eggs, heavy cream, and the remaining half
of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
      
      Add half the sausage mixture to your prepared baking dish and then 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 15 minutes before slicing it.
I’m telling you…this recipe is a winner!  Make it for breakfast, for brunch or for dinner too.  Just make it and I promise, you’ll love it!
xo
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  • Charlotte January 10, 2016 at 12:53 pm

    Yum! This would be a great breakfast for dinner! Going on the meal plan this week!

  • Ramona January 12, 2016 at 11:58 pm

    Amazing. I need to make this the night before Easter Sunday instead of boring old cinnamon rolls. Lol.

  • Kristin's Chronicles January 15, 2016 at 1:11 am

    I made this Tuesday night for our Community Group, and everyone loved it! Thank you for the awesome recipes with great flavor that are still simple! šŸ™‚

  • Kristin January 21, 2016 at 6:26 pm

    I made this for dinner last night…YUM!!! We loved it! So much flavor! I ate it for lunch today and topped it with diced avacado…so yummy! šŸ™‚

  • Brittany April 21, 2016 at 5:45 pm

    This is probably a silly question, but if I wanted to make this for someone to put in their freezer, would I cook it first and then freeze it? We are big "shay recipe" fans at our house! šŸ™‚ Thanks for sharing such yummy meals!

    • Mix and Match Mama April 21, 2016 at 7:34 pm

      Yes! And then let it come to room temp before freezing. Thank you so much!! xoxo