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Recipe : Entry # 8963
Emily Nebrig
Recipe Title
Southwest Breakfast Casserole
Recipe Theme
February: Spicy Foods
Main Dishes
Joe Wheeler EMC
1 package Hot Italian Sausage, casings removed
1/2 sweet onion, minced
1 green bell pepper, minced
2 cans rotel, undrained
8 fajita size flour tortillas, torn into pieces
2 cups shredded colby-jack cheese, or cheddar
6 eggs, beaten
1 1/2 cups milk
1 teaspoon kosher salt
1/2 teaspoonful garlic powder
1/4 - 1/2 teaspoonful cayenne pepper, optional
black pepper, to taste
Cook sausage, peppers, and onions in a skillet, breaking sausage into small crumbles, and cook until vegetables are soft and sausage is cooked through. Drain fat if needed. 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. Remove from heat.
Whisk together the eggs, milk, and seasonings until combined. In a 13X9 dish layer half the tortilla pieces to cover the bottom. Top with half the sausage mixture then half the cheese, and repeat layers 1 more time. Pour egg mixture over the entire casserole. Cover and refrigerate overnight. The next morning, preheat oven to 375 degrees and remove casserole from the refrigerator. Bake covered for 25 minutes, then remove foil and bake an additional 5 to 10 minutes, until cooked through and bubbling around edges.
Tell us about your recipe
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!