Best 4 Overnight Breakfast Casserole Southwest Style Recipes

SOUTHWESTERN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375 F.
• In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin) and mix everything up.
• Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
• In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
• Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
• Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
• Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.

SOUTHWEST BRUNCH CASSEROLE

Steps:

• Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside., In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

OVERNIGHT BREAKFAST CASSEROLE - SOUTHWEST STYLE

Steps:

• 1. Spray a 6-quart crock pot with nonstick spray (or add crock pot liner to slow cooker crockery).
• 2. Heat water into a large skillet over medium-high heat. Add sausages and cook 6 to 7 minutes or until water has evaporated. Reduce heat to medium-low, and cook another 6 to 7 minutes or until pork juice runs clear, turning frequently for even cooking. When sausage is fully cooked, cut into bite-size pieces; set aside.
• 3. In a large bowl, thoroughly mix together the green onions, bell peppers, chilies and cilantro; set aside.
• 4. Layer 1/3 of the hash browns, sausage bits, green onion mixture and cheese. Repeat layers two more times.
• 5. In a separate bowl, beat eggs with the milk, salt and pepper. Pour egg mixture over the top of the casserole.
• 6. Cover crock pot, set heat level to Low, and cook for 7 to 8 hours (internal temperature should reach 160°F). Garnish each serving with a generous spoonful of salsa and a slice of avocado on the side, if desired.

SOUTHWEST BREAKFAST CASSEROLE

Steps:

• Lightly butter both side of bread slices and place in 9x13-inch baking dish.
• In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
• Sprinkle cheese over sausage. Follow with a layer of chopped green chilies.
• In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
• Cover with foil and refrigerate overnight.
• To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.