Southwest Breakfast Casserole
Read more articles on Recipes.October 17, 2006
Posted by Tiffany Aller
October 17, 2006
Posted by Tiffany Aller
1 Views
I was recently tasked with bringing a breakfast casserole to a morning meeting, but wasn’t sure what to include to entice everyone’s appetites. I decided to create on my own recipe - with my adventuous husband’s help, of course!
The result was a casserole that was quickly devoured. It included enough ingredients to make it interesting, but not too many to scare away those with pickier palates.
Southwest Breakfast Casserole
Ingredients:
6 medium-sized potatoes, peeled
12 slices thick-cut bacon
12 links Jimmy Dean sausage
12 jumbo eggs
1 cup milk
1/2 cup salsa
1/2 cup shredded cheese
Method:
Preheat your oven to 375.
1. Slice potatos into small, bite-sized pieces after peeling.
2. Cook potatos in boiling water for 12-15 minutes, until each piece can be easily pierced with a fork.
3. Fry bacon and sausage using your preferred method - on a Foreman grill, on your stovetop or under your broiler. Ensure bacon is crisp and sausage is thoroughly cooked.
4. Slice sausage into tiny pieces and cut/slice/crumble bacon into tiny pieces as well.
5. Whip scrambled eggs with a fork or whisk, stirring in milk, until an even consistency is achieved.
6. Form an even layer of potato bites on the bottom of a 9 x 12 glass baking dish.
7. Spoon and smooth an even layer of salsa over potatos.
8. Spread bacon and sausage bites over salsa - either combining the two or using bacon on one half, sausage on the other.
9. Pour egg mixture on top and place in preheated oven, uncovered.
10. Bake at 375 for 15 minutes, occasionally checking to ensure progress. No stirring is necessary.
11. Remove casserole and sprinkle shredded cheese on top. Return to oven for 5 to 10 additional minutes, or until the egg mixture is firm and starting to brown lightly.
12. Remove and serve, piping hot!
Variation:
~A variety of chopped vegetables can be added to this breakfast treat to spice it up.
Tips:
~Your egg mixture will solidify rapidly in the last few minutes of cooking - while it may be liquidy and uncooked for the first 18 minutes, it can become solid and start to brown very quickly, so watch carefully.
This is an original recipe and a copyrighted article. This content should not be reproduced elsewhere without the written consent of the author and must likewise not be submitted to any recipe or food compilations or claimed as your own creation for any reason. As of this publication, I have confirmed that this recipe does not exist elsewhere in cyberspace, and going forward should only exist in the ArsCompendium. Thank you for your respect of the originality of this recipe, and enjoy the many meals it can enhance for your family!
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