Gaucho Breakfast Casserole is a hearty full meal loaded with sausage, black olives, chiles, cheese, and peppers … yummy!
This Gaucho Breakfast Casserole has just become a family favorite at our house! It’s loaded with sausage and has a great balance of chiles, cheese, and bell peppers. The real clincher that makes this dish special, though, is the black olives.
I can’t recall seeing black olives in omelettes or breakfast casseroles, but I’m guessing they are common in some other parts of the country. I made this recipe in a 7″x11″ baking dish, and I topped half with the black olives and left them off the other half to compare. The difference turned out to be amazing! It’s very good without the olives, but exceptional with the olives – the olives change the flavor profile significantly.
I specifically used a mild breakfast sausage, specifically the King Soopers / City Market brand. It comes in a 16 oz chub. Note: the King Soopers brand only seems to come in one heat level (mild) – there is no indication on the package of any heat level. I often use hot or medium sausage in tomato-based main dishes (like pizza, chili, soups, etc), but in an egg dish I think anything but mild is likely to overwhelm the dish. Otherwise, this recipe is pretty hard to mess up.
You gotta try this one – hope you like it!
- 1 pound mild pork sausage
- ¼ cup minced onion
- ½ red bell pepper, diced
- ½ cup mild diced green chiles
- 8 eggs
- ½ cup sour cream
- ⅛ cup milk
- ½ tsp salt
- ¼ tsp freshly ground pepper
- 4 oz can diced black olives
- 1½ cups shredded sharp cheddar cheese
- 4 green onions, sliced (for topping)
- Preheat oven to 350 degrees. Spray a 7x11’’ pan with cooking spray.
- Combine the eggs, sour cream, milk, 1 cup of cheese and salt and pepper in a large bowl. Whisk together until well blended.
- Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Scoop the sausage out with a slotted spoon and set aside. Drain most of the grease from the skillet.
- Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 3 minutes. Stir in the green chiles and sausage to mix well, then spread evenly into the 7x11" baking dish.
- Pour egg mixture over the sausage mixture in the baking dish. Sprinkle the diced black olives and remaining ½ cup cheese evenly over the top and bake for 30-35 minutes or until the edges are set and the center is just barely jiggly.
- Top with sliced green onions, serve and enjoy!
- Note: Leftover egg casserole can be stored in the fridge for 3-4 days. Leftovers are very good when reheated in the microwave.
- Also, this recipe can be doubled and baked in a 9x13" baking dish.
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