Southwest Breakfast Casserole
It is a common occurrence when I am entertaining — I’ve got a house full of guests and I know they are all going to wake up hungry. Most of them are eager to go out to supper, and we usually pick up lunch when we are out sightseeing. Breakfast, however, is the most important meal of the day, and I like to serve something homemade before leaving the house. My Southwest Breakfast Casserole is an easy way to feed a crowd because you prepare it the night before and merely pop it in the oven the following morning.
What’s a Southern girl doing making a Southwestern dish, you might ask. Well, I took a simple family breakfast casserole recipe and put in my own spicy attitude. I have not always been a fan of spicy foods, but as I get older I crave the heat from jalapenos and chili powder. I developed this a few years ago when I had just moved to the coast and it seemed we had guests every weekend. I wanted to make a breakfast casserole for my guests but I wanted to kick it up a notch. As I was searching my kitchen, I noticed I had black beans and corn in the pantry and salsa and sour cream in the refrigerator. “Southwest,” I said to myself. My guests were very pleased — and seemingly surprised — by my breakfast creation.
If you are not a big fan of spicy then you can certainly use regular sausage instead of hot and you can omit the chili powder and jalapenos. Try substituting garlic powder and green peppers for a non-spicy version of the same casserole. This is a very healthy breakfast providing ample protein, fiber and iron. The unhealthiest parts of this dish are the pork sausage and cheese. If you are concerned with your daily fat intake, you can substitute turkey sausage or low-fat cheese.
If you are looking for a little something different to serve a hungry crowd for breakfast, I hope you’ll try this. It will warm you right up on a cold morning and provide the energy you need to get you through a fun-filled day with friends and family. Enjoy!
- 10 eggs
- 1 c egg whites
- 5 ounces (1 package) ranch-style croutons
- 11 ounces sweet corn
- 11 ounces black beans
- 1 red onion chopped
- 1 jalapeno
- 16 ounces hot sausage cooked may use mild if preferred
- 8 ounces shredded Mexican cheese blend
- 1/4 tsp chili powder
- salt and pepper
- sour cream and salsa for garnish
- You will need to prepare this dish the night before serving.
- In a large bowl mix the 10 eggs, egg whites, chili powder and some salt and pepper.
- Drain the sweet corn and add to the eggs. Drain and rinse the black beans and add to the eggs and corn. Add the chopped onion, jalapeño and half the cheese to the bowl and mix. After the cooked sausage has cooled, add it to the bowl and mix.
- In a large greased 16.5 x 10.6 baking dish, layer the croutons evenly. Pour the egg mixture over the croutons. Some croutons may float and that is OK. Cover with tin foil or a lid and let it sit in the refrigerator overnight.
- The next morning, preheat the oven to 375 degrees Fahrenheit. Bake the dish, covered, for 1 hour. Remove the cover, top the casserole with the other half of the cheese and bake for an additional 30 to 45 minutes until the center is stiff to the touch.
- Serve topped with sour cream and salsa.