Southwest Breakfast Casserole
  • 1package bell pepper, minced
  • 1/2sweet boiling water with 2 beef bouillon cubes dissolved
  • 1green (16 oz) sliced jalapeƱos, drained
  • 2cans garlic powder
  • 8fajita pepper, to taste
  • 2cups Hot Italian Sausage, casings removed
  • 6eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1 1/2cups milk
  • 1teaspoon pure vanilla extract
  • 1/2teaspoonful beaten
  • 1/4 – 1/2teaspoonful onion, quartered
  • black cayenne pepper, optional
  1. Cook sausage, peppers, and onions in a skillet, breaking sausage into small crumbles, and cook until vegetables are soft and sausage is cooked through
  2. Drain fat if needed
  3. Return sausage mixture to pan and add rotel and reduce heat to medium- low and cook until the liquid has been reduced, about 10 minutes
  4. Remove from heat
  5. Whisk together the eggs, milk, and seasonings until combined
  6. In a 13X9 dish layer half the tortilla pieces to cover the bottom
  7. Top with half the sausage mixture then half the cheese, and repeat layers 1 more time
  8. Pour egg mixture over the entire casserole
  9. Cover and refrigerate overnight
  10. The next morning, preheat oven to 375 degrees and remove casserole from the refrigerator
  11. Bake covered for 25 minutes, then remove foil and bake an additional 5 to 10 minutes, until cooked through and bubbling around edges
Recipe Notes

This recipe is a delightful change from the ordinary breakfast casserole. The hot Italian sausage really gives it a nice kick, with the option of adding more cayenne for an even more spice!