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Southwestern Sausage Breakfast Casserole

This easy sausage breakfast casserole is not only delicious, it is the perfect recipe to feed a crowd. Make this egg casserole the night before and then slip it in the oven in time for brunch.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Breakfast
Cuisine: American
Keyword: brunch recipe, cheese and egg casserole, overnight breakfast casserole
Servings: 8 people
Calories: 370kcal
Author: Lisa Longley

Ingredients

  • 1 pound breakfast sausage
  • 1 large onion diced diced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 10 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 4 ounces green chiles drained
  • 1/2 teaspoon kosher salt
  • 1 cup salsa
  • 6 cups cubed French bread (see note)
  • 2 1/2 cups Colby Jack cheese cheddar cheese would also work well here

Instructions

  • Preheat your oven to 350 degrees. Spray a 9 by 13 inch casserole dish with cooking spray.
  • In a large skillet, cook the breakfast sausage, breaking it up. Cook just until it is begins to brown.
  • Add the onion, bell pepper, and garlic to the meat. Cook, stirring occasionally, until the onions are translucent, about five to seven minutes.
  • While the vegetalbes are cooking, whisk the eggs. To the eggs, add milk, heavy cream, green chiles, salsa and salt. Then stir in 1 1/2 cup cheese, and the bread. Mix to combine.
  • When the vegetable and meat mixture is ready, drain the excess grease from the pan, and add it to the egg mixture. Pour everything into the prepared pan and top with 1 cup cheese.
  • If you used dry bread, you can bake it right away, if you used fresh, let the casserole soak overnight. Read more about this here.
  • Bake for 60 minutes and 15 minutes uncovered, or until the eggs are set - when the casserole starts to pull away from the side of the casserole dish and you can stick a knife in the middle of the dish and not see excess moisture. (Please note that if you started with dry bread and didn't need to refrigerate the casserole overnight, you will only need to bake it for 50 minutes before uncovering it and baking it for the final 15 minutes.)
  • Let the casserole sit for 10 minutes before cutting into it.

Notes

If you make this recipe the night before there is no need to dry out the bread first. Overnight they will soak up all of the egg mixture. If you make this recipe the morning of brunch, you will want to start with dry bread.
Either way, you are going to start with 6 cups of fresh (not dried) bread cubes.

Nutrition

Calories: 370kcal | Carbohydrates: 17g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 270mg | Sodium: 1181mg | Potassium: 262mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 47.9mg | Calcium: 700mg | Iron: 2.7mg