Easy Southwest Breakfast Casserole with Sausage and Peppers

This easy Southwest breakfast casserole is packed with fluffy eggs, savory sausage, colorful peppers, melted cheddar, and warm Tex-Mex spices. It is hearty enough for weekend brunch, but practical enough to assemble ahead for busy mornings.

The casserole can be prepared the night before, baked in the morning, and reheated well for several days. A small can of green chiles adds extra Southwest flavor without making the dish overly spicy.

Why You’ll Love This Breakfast Casserole

• Easy to assemble with familiar ingredients
• Perfect for meal prep and make-ahead breakfasts
• Feeds a family or brunch crowd
• Easy to customize with different vegetables or cheese
• Reheats well for quick weekday breakfasts
• Naturally low in carbohydrates

Ingredients

• 1 pound breakfast sausage, pork or turkey
• 1 tablespoon olive oil, if needed
• 1 red bell pepper, diced
• 1 poblano pepper or green bell pepper, diced
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 small can diced green chiles, drained
• 1 teaspoon smoked paprika
• 3/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 10 large eggs
• 1 cup whole milk
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 teaspoon fine salt, plus more as needed
• 1/4 teaspoon black pepper
• 2 tablespoons chopped cilantro, for serving

How to Make Southwest Breakfast Casserole

1. Brown the sausage

Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish. Cook the sausage in a large skillet over medium-high heat until browned and crumbled, then transfer it to a plate.

2. Cook the peppers and onion

Add a little olive oil to the same skillet if it looks dry. Cook the red pepper, poblano, and onion for about 5 minutes, until slightly softened. Stir in the garlic, green chiles, smoked paprika, cumin, and chili powder and cook for another 30 to 60 seconds.

3. Whisk the egg mixture

In a large bowl, whisk the eggs with the milk, salt, and black pepper until evenly combined. Stir in about half of the shredded cheddar.

4. Assemble the casserole

Spread the cooked sausage and vegetables evenly across the prepared baking dish. Pour the egg mixture over the top, then finish with the remaining cheese.

5. Bake

Bake for about 28 to 35 minutes, or until the center is just set and the top is lightly golden. Let the casserole rest for 8 to 10 minutes before slicing. Finish with chopped cilantro.

Make It the Night Before

To prepare it ahead, assemble the casserole completely, cover the baking dish, and refrigerate overnight. The next morning, let it sit at room temperature while the oven preheats, then bake as directed. A chilled casserole may need a few extra minutes in the oven.

Easy Variations

• Make it spicier: add a diced jalapeño or use Pepper Jack cheese.
• Add more vegetables: mushrooms, spinach, corn, or zucchini all work well.
• Make it vegetarian: omit the sausage and add black beans or extra sautéed vegetables.
• Change the cheese: Monterey Jack, Mexican blend, or Pepper Jack can replace some or all of the cheddar.
• Use turkey sausage: an easy swap if you prefer a leaner breakfast casserole.

What to Serve With It

Serve slices with avocado, salsa, pico de gallo, hot sauce, fresh fruit, breakfast potatoes, or warm tortillas. For brunch, it also pairs nicely with a simple green salad.

Storage and Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Individual slices can be reheated gently in the microwave, toaster oven, or a low oven until warmed through. Avoid overheating because eggs can become rubbery.

For longer storage, cool the casserole completely and freeze individual portions. Thaw overnight in the refrigerator before reheating.

Southwest Breakfast Casserole Recipe Card

Easy Southwest Breakfast Casserole with Sausage and Peppers

A hearty make-ahead breakfast casserole with sausage, eggs, peppers, green chiles, and cheddar.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb breakfast sausage pork or turkey
• 1 tbsp olive oil if needed
• 1 red bell pepper diced
• 1 poblano pepper or green bell pepper diced
• 1 small yellow onion diced
• 2 garlic cloves minced
• 1 small can diced green chiles drained
• 1 tsp smoked paprika
• 3/4 tsp ground cumin
• 1/2 tsp chili powder
• 10 large eggs
• 1 cup whole milk
• 1 1/2 cups sharp cheddar cheese shredded and divided
• 1/2 tsp fine salt plus more as needed
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro chopped, for serving

Method

 

1. Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish. Brown the sausage in a large skillet over medium-high heat, then transfer it to a plate.
2. Add olive oil to the skillet if needed. Cook the red pepper, poblano, and onion for about 5 minutes. Stir in garlic, green chiles, smoked paprika, cumin, and chili powder and cook for 30 to 60 seconds.
3. Whisk the eggs with the milk, salt, and black pepper. Stir in half of the shredded cheddar.
4. Spread the sausage and cooked vegetables evenly in the baking dish. Pour the egg mixture over the top and sprinkle with the remaining cheese.
5. Bake for 28 to 35 minutes, until the center is just set and the top is lightly golden. Rest for 8 to 10 minutes before slicing and garnish with cilantro.

Notes

To make ahead, assemble the casserole, cover, and refrigerate overnight. Let it sit at room temperature while the oven preheats; it may need a few extra minutes to bake.

Adapted from Little Broken. This Wasfat Ummi version uses whole milk, green chiles, poblano pepper, adjusted cheese and egg quantities, and a revised preparation method.