Sausage Breakfast Casserole
Lo que más me gusta hacer los fines de semana es disfrutar de un desayuno abundante y delicioso. Es como mi manera de celebrar que estoy en casa, a gusto, en lugar de en el trabajo. 😄 Y como me encantan los desayunos salados, esta cazuela de salchichas es perfecta.
- 1 libra de salchicha campestre ($3.49)
- 12 oz. de pimientos y cebollas congelados ($1.25)
- 10 huevos grandes ($2.08)
- 1/2 taza de leche ($0.20)
- 1/4 cucharadita de pimienta ($0.02)
- 1/2 libra de totopos* ($1.50)
- 8 oz. de queso cheddar rallado ($2.29)
- 1 cucharada de mantequilla (0,10 $)
- Precalienta el horno a 175 °C (350 °F). Si los pimientos congelados vienen en tiras, córtalos en trozos pequeños.
- Dora la salchicha en una sartén grande a fuego medio. Una vez dorada, añade los pimientos y las cebollas congelados y continúa cocinando a fuego medio hasta que estén bien calientes. Retira la salchicha y los pimientos del fuego y reserva.
- Bate los huevos, la leche y la pimienta.
- Unta con mantequilla el interior de una fuente para hornear de 3 cuartos. Coloca los totopos en el fondo de la fuente y presiónalos ligeramente hasta que queden bastante planos.
- Utilice una espumadera para transferir la salchicha y los pimientos a la cazuela, encima de los totopos, dejando el líquido en la sartén.
- Agrega ¾ del queso cheddar rallado sobre la salchicha y los pimientos. Revuelve ligeramente para combinar los totopos, la salchicha, los pimientos y el queso.
- Vierta la mezcla de huevo sobre los ingredientes en la fuente para hornear y luego cubra con el queso cheddar rallado restante. Los ingredientes no quedarán completamente sumergidos en la mezcla de huevo, y eso es normal. Los huevos se inflarán ligeramente al hornearse.
- Hornea la cazuela de desayuno durante unos 40 minutos, o hasta que la temperatura interna alcance los 160ºF y los bordes exteriores estén ligeramente dorados.
- Deja enfriar la cazuela durante unos cinco minutos, luego córtala en seis u ocho trozos y sírvela.
My favorite thing to do on the weekend is to have a big lavish breakfast. It’s like my way of celebrating the fact that I’m cozy at home instead of at work. 😄 And since I’m all about savory breakfast dishes, this sausage breakfast casserole is perfect.
It’s cheesy, flavorful, filling, and is definitely the easiest option when you’ve got several mouths to feed. Plus, it makes great leftovers in case you want round two for lunch!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. What’s with the Tortilla Chips?
A lot of breakfast casserole recipes use bread, like an egg strata, but I like to use tortilla chips in my breakfast casserole. I love the toasty corn flavor they give and I think it gives the casserole a little more texture.
I suggest using a thicker tortilla chip for this casserole so it can hold up to the moisture in the casserole.
What Kind of Sausage to Use
I used “country sausage” for this recipe, which is a mild pork sausage. This is the same type of sausage that you’d typically use for sausage gravy.
You can also use spicy sausage, if you want your breakfast casserole to have a little kick. What Else Can I Add to Breakfast Casserole?
You know how I love my add-ins! Half of the fun of cooking is experimenting with adding other ingredients and toppings to your recipes. here are some other things you can add to your breakfast casserole:
- jalapeños (pickled or fresh)
- pickled red onions
- green onion
- mushrooms
- sweet corn
- hashbrowns
- crumbled bacon
- salsa (topping)
- sour cream (topping)
- avocado (topping)
How to Make Sausage Breakfast Casserole – Step by Step Photos Preheat the oven to 350ºF.
I used a bag of frozen peppers and onions to make this recipe super easy. Sometimes you can buy these diced, other times they’re in strips. If they’re in strips, just roughly chop them into smaller pieces.
Brown one pound of country (pork) sausage in a large skillet over medium heat. Once browned, add the peppers and onions and continue to cook until heated through.
Set the sausage and pepper mixture aside. Whisk together 10 large eggs, 1/2 cup milk, and ¼ tsp pepper. Grease the inside of a 3-quart casserole dish with butter.
Add ½ of a one-pound bag of tortilla chips to the casserole dish. Press down and slightly crush the chips so they lay a little flatter.
Use a slotted spoon to transfer the sausage and peppers to the casserole dish, leaving any liquid behind in the skillet. Add ¾ of a shredded 8oz. block of cheddar to the casserole dish. Slightly stir to combine the chips, sausage and peppers, and cheese.
Pour the egg mixture over the casserole. The egg will not fully submerge the other ingredients.
Top with the remaining ¼ cheddar cheese. Bake the breakfast casserole for about 40 minutes, or until the internal temperature reaches 160ºF and the outer edges are browned. Let the casserole cool for about five minutes before slicing into six or eight pieces, then serve!
