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Southwest breakfast casserole with sausage, bell peppers, eggs, and melted cheese

Easy Southwest Breakfast Casserole with Sausage and Peppers

A hearty make-ahead breakfast casserole with sausage, eggs, peppers, green chiles, and cheddar.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.