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Tex-Mex Style Breakfast Casserole
We LOVE breakfast casseroles especially during holiday weekends when the house is packed with guests.
Make it Tex-Mex Style where they can add toppings and my family is thrilled!
Everyone is going to wake up hungry, so why not make your job easier!?! Pull this beauty out of the oven, top it with your favorite Tex-Mex style toppings, then sit back and receive all the praise, happiness, and overall satisfaction headed your way!
Truthfully, these types of feed-a-lot-of-people-at-once breakfasts are great year-round!
If you have extra veggies sitting around you need to use, toss them into your saute pan too! Freshly snipped herbs would also be fabulous during the summer!
Quite often at our house, we’ll have “breakfast” for dinner because eggs are such an economical, and high-quality protein source.
While eggs have long been a favorite staple in many people’s diets, there has also been a lot of confusion about whether or not they are healthy due to their cholesterol content.
The science behind cholesterol can be confusing, so let’s explore more… Continue reading here.
The vegetables in this recipe are very interchangeable, so try making this casserole using different peppers, onions, or even adding mushrooms.
Any type of cheese will work well, or leave the cheese out completely if you like.
Try making this casserole for food prep!
Simply bake your casserole, and allow it to cool completely. Slice up your desired servings, then place them in meal prep containers for your week ahead.
Lasts up to 4 days in the fridge.
➡️ So is Sausage Healthy?!
Can sausages be included as part of a healthy lifestyle? Absolutely! Especially if you know what to look for:
A very easy rule to follow is to choose sausage with the fewest ingredients, those are usually the healthiest choices.
I always read the ingredients carefully and choose based on that combined with what’s on SALE.
It’s a good idea to always check the packaging and look at the sodium content. Ideally, choose the sausage with the lowest amount. And if the sausage contains higher sodium then we don’t need to add much additional salt to the meal as a whole.
I try to buy chicken or turkey sausages that are mostly the actual chicken or turkey meat, gluten-free, nitrate-free, no added sugar, and no weird stuff in general.
There are actually quite a few good options these days! If you need help be sure to ask your butcher for a recommendation.
🧀Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
8 servings
Ingredients:
- 3 large potatoes (about 3 cups), peeled and very small diced
- 8 ozs sausage, sliced
- 2 Tbsps olive oil or avocado oil
- sea salt and ground black pepper, to taste
- 1 Tbsp ground cumin
- 12 large eggs
- 1 cup freshly shredded Monterey Jack cheese
- 1 bunch of freshly chopped green onions
- 1 jalapeño or red chile, seeded and thinly sliced
Topping ideas:
- diced fresh tomatoes
- red onion, finely diced
- ripe but firm avocado, sliced or diced
- fresh cilantro leaves
Instructions:
Preheat your oven to 375 degrees f.
Place your diced potatoes and sliced sausage in a medium-sized baking dish (I used a 9×13) and drizzle with the oil, season with sea salt, pepper, and ground cumin. Stir or toss really well to coat your potatoes with oil and seasonings, then bake in your preheated oven for 20 minutes or until the potatoes are tender and the sausage is cooked through.
Meanwhile, in a large mixing bowl, beat the eggs, together with the cheese, green onions, jalapeño, and a pinch of sea salt.
Set aside.
Once the potatoes are just ten
der, carefully pour your egg mixture over the potatoes and sausage then continue to bake until the eggs are set, about 15-18 minutes more.
Top your casserole as desired with tomatoes, red onion, diced avocado, and cilantro, and serve while hot.
Enjoy!
💚Rachel
Ingredients
- 3 large potatoes (about 3 cups), peeled and very small diced
- 8 ozs sausage, sliced
- 2 Tbsps olive oil or avocado oil
- sea salt and ground black pepper, to taste
- 1 Tbsp ground cumin
- 12 large eggs
- 1 cup freshly shredded Monterey Jack cheese
- 1 bunch of freshly chopped green onions
- 1 jalapeño or red chile, seeded and thinly sliced
Topping ideas:
- diced fresh tomatoes
- red onion, finely diced
- ripe but firm avocado, sliced or diced
- fresh cilantro leaves
Instructions
- Preheat your oven to 375 degrees f.
- Place your diced potatoes and sliced sausage in a medium-sized baking dish (I used a 9x13) and drizzle with the oil, season with sea salt, pepper, and ground cumin. Stir or toss really well to coat your potatoes with oil and seasonings, then bake in your preheated oven for 20 minutes or until the potatoes are tender and the sausage is cooked through.
- Meanwhile, in a large mixing bowl, beat the eggs, together with the cheese, green onions, jalapeño, and a pinch of sea salt. Set aside.
- Once the potatoes are just tender, carefully pour your egg mixture over the potatoes and sausage then continue to bake
- until the eggs are set, about 15-18 minutes more.
- Top your casserole as desired with tomatoes, red onion, diced avocado, and cilantro, and serve while hot.
- Enjoy!
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