Southwestern Breakfast Casserole

Southwestern Breakfast Casserole
Southwestern Breakfast Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    box Jiffy Corn Bread Mix

  • 1

    pint whole milk

  • 1/3

    cup skim milk

  • 1

    lb. hot breakfast sausage cooked and drained

  • 1

    lb. shredded taco cheese blend

  • 7

    whole eggs

  • 1.5

    tbsp. Taco seasoning

  • 1

    can condensed cheddar cheese soup, undiluted

  • 1

    cup green onion tops, sliced thin

  • 5

    oz diced onion

  • 7

    oz jar roasted red peppers drained and chopped

Directions

1.Combine corn bread mix with 1 beaten egg and skim milk in a bowl, mix well. Spread batter evenly into bottom of a well greased (do not use pan spray) 9 X 13 casserole dish. Bake at 350f. about 10 minutes until crust is softly set, let cool. 2.Top baked corn bread crust with sausage and cheese 3.Beat 6 eggs with milk and taco seasoning. Add soup, green onion tops, onion and roasted peppers; mix well. Pour over sausage and cheese layer. 4.Bake a 350 about 1 hour or until egg mixture is set. Let stand 10 minutes; cut into 3 inch squares. Serve warm.

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