Cowboy Breakfast Casserole
This cowboy breakfast casserole is a hearty dish designed to wake up your taste buds with a warm comfort and bold flavors of smoky bacon, savory sausage, and creamy eggs, topped with crispy tortilla strips and fresh pico de gallo.
Equipment
- 1 9 by 13 inch baking dish
- 1 Large skillet
- 1 Large bowl
Ingredients
Main ingredients
- as needed Cooking spray to grease the dish
- 8 oz Breakfast sausage casings removed
- 8 oz Bacon chopped
- 10 Eggs large
- 1 cup Half-and-half
- 1 ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ cup Pico de gallo plus extra for topping
- 28 ounce bag Frozen diced potatoes with peppers and onions thawed
- 2 cups Shredded cheddar cheese
- 1 cup Crispy tortilla strips or crumbled tortilla chips for topping
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray your 9 by 13 inch baking dish with cooking spray so nothing sticks.
- Cook sausage and bacon in a large skillet over medium heat till browned. Drain out the excess fat so it’s not greasy.
- In a big bowl, whisk together 10 eggs, half-and-half, kosher salt, and black pepper. Get that mixture nice and smooth.
- Add your cooked sausage and bacon pieces to the egg mix. Then toss in the diced potatoes, pico de gallo, and shredded cheddar cheese. Stir everything real good.
- Pour the whole mix into your greased baking dish, smooth it out evenly.
- Bake it in the oven for about 30 minutes. You look for eggs that have set and a top that’s slightly golden.
- Once done, let it cool for few minutes. This helps it firm up a bit so it slices nicer.
- Serve with extra pico de gallo on top for that fresh flavor boost you’re gonna wanna lick your plate for.
Notes
Try swapping cheddar for pepper jack cheese for a spicy twist or adding some green chilies to the egg mix.