Ingredients for Becky's Southwest Breakfast Casserole
- 1 (8 ounce) can crescent rolls
- Bulk Pork Sausage
- White Onion
- Green Chili Peppers
- 1 cup salsa
- 1 teaspoon garlic powder
- Monterey Jack Pepper Cheese
- Sharp Cheddar Cheese
- Green Onion
- Cilantro
- Salt
- Fresh Ground Black Pepper
- Eggs
- Sour Cream
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How to Make Becky's Southwest Breakfast Casserole
- Preheat oven to 350°F (175°C).
- Butter a 13x9-inch glass baking dish.
- Unroll 1 (8 ounce) can of crescent rolls and press into the bottom of the prepared baking dish, sealing perforations and pressing halfway up the sides to form a crust.
- In a large skillet, cook 1 pound Jimmy Dean Hot Sausage over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped, and cook for 4 minutes, stirring occasionally.
- Stir in 1 cup salsa and 1 teaspoon garlic powder; cook for 1 minute more.
- Remove from heat and pour the sausage mixture evenly over the crescent roll crust.
- In a medium bowl, combine 1 ½ cups shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, ¼ cup chopped green onions, and 2 tablespoons chopped cilantro.
- Sprinkle the cheese mixture evenly over the sausage.
- At this point, you can cover and refrigerate the casserole overnight. If not refrigerating, proceed to the next step.
- In a separate bowl, whisk together 6 large eggs, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Pour the egg mixture evenly over the casserole.
- Cover the casserole with foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until golden brown and bubbly.
- Remove from oven and let rest for 10 minutes before serving.
- Cut into squares and serve warm or at room temperature with sour cream, salsa, or picante sauce.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
12g
Fat
58g
Carbs
5g
