Southwestern Potato and Sausage Breakfast Casserole
This easy breakfast casserole is loaded with all of the goods—peppers, sausage, potatoes, tomatoes and pepper jack cheese. This Southwestern Potato and Sausage Breakfast Casserole makes an easy Mother’s Day brunch recipe.
Servings: 10 -12
Ingredients
!Casserole
- 2 Tbsp olive oil
- 1 cup potatoes, cubed (I used small red potatoes but feel free to use whatever you have on hand, including frozen)
- 1/2 cup bell peppers (I used red, orange and yellow)
- 3/4 tsp seasoned salt
- 1/2 tsp ground black pepper
- 1/2 tsp dried parsley flakes
- 5 sausage links, cooked and chopped (I used mild Jones sausage links)
- 1/3 cup tomatoes, diced
- 8 eggs
- 1 cup milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 - 1 cup pepper jack cheese, shredded
!Toppings
- diced tomatoes
- salsa
- cilantro
Instructions
- Preheat oven to 375 degrees and grease a 13x9 baking dish (you can also use an 11x7 baking dish or a 9” or 10” deep dish pie plate; the baking time will increase by a couple of minutes however).
- Heat olive oil in a skillet over medium heat and carefully add potatoes to the pan. Cook for 10-12 minutes, stirring occasionally. Once the potatoes have begun to brown, add in diced bell peppers, seasoned salt, black pepper and parsley flakes. Cook for 5-6 more minutes, until potatoes are brown and tender and peppers have softened.
- Pour potatoes and peppers into the bottom of your prepared baking dish and spread in an even layer.
- Sprinkle tomatoes and chopped sausage over the potatoes and peppers.
- With a whisk or in a blender, mix eggs, milk, salt and pepper together. Pour the mixture in the casserole dish and sprinkle the top with pepper jack cheese (I used 1/2 cup of cheese, but if you prefer a lot of cheese, feel free to use 1 cup or as much as you’d like).
- Bake for about 22-25 minutes, or until the center is ‘set’ when the dish is gently shook.
- Allow to cool for a few minutes before serving. Top with salsa, tomatoes and/or cilantro, if desired.
- Enjoy!