Tex-Mex Style Breakfast Casserole
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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