Southwestern Breakfast Casserole
Cuisine: Southwestern
Author: Anita
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
easy peasy
Ingredients
  • 2 pounds Canino's hot Italian pork sausage (see note)
  • 12 eggs
  • 1 cup sour cream
  • ¼ cup milk
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 4 green onions
  • 1 green (or red) bell pepper, diced
  • 1 cup diced hot green chiles (see note)
  • 2 cups shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13’’ glass pan with cooking spray.
  2. Cut the casings off the Canino's sausages: With a sharp knife, slit each sausage lengthwise just to cut the casings; then peel the casings off and discard.
  3. Place a large skillet on stove over medium heat. While it heats up, add sausage, breaking it up into small pieces with large wooden spoon and cooking until browned.
  4. While the sausage cooks, combine the eggs, sour cream, milk, green chiles, cheese and salt and pepper in a large bowl. Beat with a fork or mix on low speed with electric mixer, until combined. Drain most of the grease and add the sausage to the bowl with the egg mixture.
  5. Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.
  6. Pour mixture into greased 9x13’’ pan and bake for 40-50 minutes or until the edges are set and the center barely jiggles..
  7. Leftover egg casserole can be stored in the fridge, then reheated in the microwave and enjoyed within 3-4 days.
Recipe by Denver Green Chili at https://denvergreenchili.com/breakfast-2/southwestern-breakfast-casserole/