The The following Southwest breakfast casserole is one I’ve made the for Garden Council that is prepared the night before, refrigerated and baked the following morning which I love since I’m usually so short on time.
The Cheesy Fiesta Breakfast Casserole is a cheesy concoction of Tex-Mex flavors - a good one for cheese lovers while using 6 cups of a variety of cheeses. Mix the first 4 cups with any variety of cheeses you might chose but don’t change out the Mexican Velveeta.
Cheesy Fiesta Breakfast Casseroles
1 pound Hot Sausage (such as Potter or Jimmy Dean)
1/4 pound chopped fresh Mushrooms or a 6.5-ounce can mushroom pieces, drained
1 medium Onion, diced
1/2 medium Green Bell Pepper, diced
1/3 cup diced Red Bell Pepper
10 Eggs
1/4 cup Sour Cream
1/4 Half & Half
1/4 teaspoon Salt (I prefer Kosher salt)
1/8 teaspoon Pepper
1/2 cup Salsa (such as Pace - your choice of heat)
2 cups grated Mexi-Cheese mix
1 cup grated Jack/Colby mix
1 cup grated Mozzarella
2 cups Mexican processed Cheese Loaf (Velveeta), grated
In a large skillet, crumble and - brown sausage with mushrooms, onion and peppers; drain off grease by pouring out onto several layers layers of paper towels set in a colander - set aside.
Spray a 9 x 13 inch baking dish with cooking spray.
In a blender, place eggs, sour cream and half and half. Beat for 1-minute and pour into prepared dish. Bake Bake egg mixture 400 degrees for 8 minutes or until softly set. Remove from oven.
Spoon salsa evenly over the top of the egg mixture. Spread sausage mixture evenly over salsa.
In a bowl, mix grated cheeses together and scatter over the sausage. Cover and refrigerate until ready to bake. Remove from fridge and place in a 325 degree oven and bake for 30 minutes. Serves 10.
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