My weekday breakfasts tend to be umm… rather routine. A few of the usual suspects are peanut butter toast, avocado toast, cereal, or yogurt with granola.
I typically stick with one of my standbys until I get sick of it and then move on to the next. I know, probably not what you’d expect from a person who blogs about food.
Every once in awhile, I just HAVE to break up the routine and make something new and exciting. That’s exactly where this tex mex breakfast casserole comes in.
It’s really simple to assemble, keeps well in the fridge, and is super easy to reheat. It’s a perfect dish to make on a Sunday and then heat up quickly for easy weekday breakfasts.
Goodbye boring breakfast routine!
This casserole has hash browns, sausage (or chorizo!), jalapeño, bell pepper, a touch of chili powder, and a handful (or two) of cheese for good measure.
If you make this recipe, take a photo and share it on Instagram. Use #thesimplefoodie, I’d love to see it!
Tex Mex Breakfast Casserole
- 1/2 lb (8 oz) breakfast sausage (chorizo would be good as well)
- 1/2 c. chopped onion
- 1 green bell pepper, diced
- 1-2 jalapeños, seeded and diced (optional)
- 1 t. chili powder
- 12 eggs
- 1 1/2 c. milk
- 3-3 1/2 c. frozen shredded hash browns
- 1/2 – 1 c. shredded cheese of choice (recommended: cheddar, monterey jack, pepper jack)
- 1 1/2 t. salt
- big pinch of black pepper
- toppings: salsa, jalapeno, avocado, cilantro
Begin heating the oven to 350°. While the oven heats, heat a skillet over medium heat. Cook the sausage until it’s no longer pink, about 5 minutes. Once the sausage is cooked, drain any excess fat. Then add the onion, bell pepper, jalapeño, chili powder, and a pinch of salt and pepper. Cook for a few minutes just until the vegetables have released some of their moisture and are no longer raw. Set aside.
In a large bowl, whisk together the eggs, milk, 1 tsp of salt, and a good pinch of pepper. Next, spread the hash browns evenly over the bottom of a 9×13 pan. Sprinkle with a pinch of salt and pepper. Then evenly spread the sausage and veggie mixture over the hash browns. Finally, pour the eggs evenly over the whole dish.
Top with cheese and bake on the center rack for 45-60 minutes. Time will vary depending on your oven and the type of baking dish you use. I used a glass pan and it took around 55 minutes. I recommend checking it at 45 and monitoring it the last 10-15 minutes. The casserole is done when the eggs are set and the middle is firm when the dish is jiggled a little.
Let the casserole cool for 5-10 minutes. Serve warm and top with salsa, jalapeño, avocado, and cilantro. The casserole will keep for a few days covered in the fridge and reheats beautifully.
Recipe adapted from Shutterbean.