Cowboy Breakfast Casserole
This Cowboy Breakfast Casserole brings together breakfast sausage, crisp bacon, warm eggs, and tender potatoes for a classic cowboy comfort food, ready quickly with the help of your pressure cooker.
Equipment
- 1 baking dish
- 1 skillet
- 1 bowl
Ingredients
Main ingredients
- 8 oz. breakfast sausage casings removed
- 8 oz. bacon chopped into 8 to 10 strips
- 10 large eggs
- 1 cup half-and-half
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ½ cup pico de gallo plus extra for serving fresh on top
- 1 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 to sprinkle on top for crunch
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease your baking dish with cooking spray.
- Heat a skillet over medium. Cook the breakfast sausage and chopped bacon until browned. Drain off the grease.
- In a big bowl, whisk together eggs, half-and-half, kosher salt, and black pepper.
- Stir in the cooked sausage and bacon, pico de gallo, and thawed diced potatoes.
- Pour mixture evenly into the prepared baking dish.
- Generously sprinkle shredded cheddar cheese on top.
- Bake for about 30 minutes, until eggs are set and cheese is golden brown.
- Let cool slightly before serving with extra pico de gallo on top.
Notes
Wrap leftovers in airtight containers. Keeps up to 4 days refrigerated or freeze for longer storage.