Kickstart your day with a breakfast casserole that’s packed with flavor and satisfying ingredients. The Yeehaw Breakfast Casserole combines savory breakfast sausage, spicy salsa verde, and creamy cheddar cheese with the heartiness of cornbread. It’s a perfect dish for family breakfasts, brunches, or any occasion when you want a substantial meal to fuel your day. With its bold flavors and easy preparation, this casserole is sure to become a favorite.
Ingredients:
-1 pound breakfast sausage: The base of this casserole, breakfast sausage adds a rich, meaty flavor that complements the other ingredients. You can use either pork or turkey sausage, depending on your preference.
-1 yellow onion, diced: The onion adds sweetness and depth to the dish. Make sure to dice it finely so it cooks evenly.
-1/3 teaspoon chili powder: This adds a mild heat and a touch of smokiness to the casserole. Adjust the amount if you prefer more or less heat.
-1 teaspoon cumin: Cumin contributes a warm, earthy flavor that enhances the overall taste of the casserole.
-5 eggs: Eggs act as the binding agent in the casserole, helping to hold everything together while adding richness.
-1 cup milk: The milk adds creaminess and helps to mix the eggs and other ingredients together.
-1/3 cup salsa verde: This ingredient brings a tangy, spicy kick to the casserole. Salsa verde is made from green chilies and tomatillos, giving it a unique flavor profile.
1 teaspoon salt: Salt enhances all the other flavors in the casserole.
1/2 teaspoon black pepper: Freshly ground black pepper adds a bit of spice and complexity.
1/2 teaspoon garlic powder: Garlic powder provides a subtle garlic flavor without overpowering the other ingredients.
2 1/2 cups cubed cornbread: Cubed cornbread forms the base of the casserole, giving it a hearty texture and slightly sweet flavor. You can use store-bought or homemade cornbread.
2 cups shredded cheddar cheese, divided: Cheddar cheese adds a creamy, melty texture and sharp flavor. Dividing the cheese allows for some to be mixed into the casserole and some to be melted on top.
1 red bell pepper, diced: The red bell pepper adds a sweet and slightly tangy flavor, as well as a vibrant color.
1 green bell pepper, diced: The green bell pepper provides a slightly bitter contrast and adds to the casserole’s overall flavor complexity.
Instructions:
1. Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Cook Sausage and Vegetables
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Use a spoon to break up the sausage into crumbles as it cooks.
Add the diced yellow onion to the skillet and cook until softened, about 5 minutes.
Stir in the chili powder and cumin, and cook for an additional minute to toast the spices.
3. Prepare Egg Mixture
In a large mixing bowl, whisk together the eggs, milk, salsa verde, salt, black pepper, and garlic powder until well combined.
4. Assemble the Casserole
In the greased baking dish, layer the cubed cornbread evenly.
Spread the cooked sausage and onion mixture over the cornbread.
Sprinkle the diced red and green bell peppers over the top of the sausage mixture.
Pour the egg mixture evenly over the layers.
Sprinkle 1 cup of shredded cheddar cheese over the top of the casserole.
5. Bake
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly. A knife inserted into the center should come out clean.
6. Add Final Cheese Layer
After baking, sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and slightly golden.
7. Cool and Serve
Let the casserole cool for a few minutes before slicing. Garnish with additional chopped green onions or fresh cilantro if desired.
Tips for Success
1. Use Day-Old Cornbread: For best results, use day-old cornbread. It absorbs the egg mixture better and maintains its texture during baking.
2. Customize the Vegetables: Feel free to add other vegetables like mushrooms or spinach for added nutrition and flavor.
3. Make Ahead: You can assemble the casserole a day in advance. Just cover it with plastic wrap and refrigerate. Bake it when you’re ready to serve.
4. Freeze for Later: This casserole freezes well. Assemble and bake it, then let it cool completely. Freeze in portions and reheat as needed.
5. Adjust Spice Level: Modify the chili powder and salsa verde to adjust the spiciness according to your preference.
Serving Suggestions
1. Breakfast: Serve warm from the oven as a hearty breakfast or brunch option. It pairs well with a side of fresh fruit or a simple green salad.
2. Brunch or Potluck: This casserole is perfect for brunch gatherings or potlucks. It’s easy to transport and serves a crowd.
3. Leftovers: Store leftovers in an airtight container in the refrigerato