food

Southwest Breakfast Casserole

Jump to Recipe (<--- opt out of my jibber jabber and get right to the recipe by clicking here)

Two and a half years ago a friend hurried to my side to support as we had just welcomed the tornado of foster kids into our world.

She showed up with blankets, a baby swing, a toddler activity table, diapers and this yummy recipe…

Without even being asked, she jumped right in and took on half of the cooking and cleaning duty as we struggling to find our footing among the chaos.

She drank wine and helped me inventory the trash bags full of the random stuff they arrived with.

And laid on the floor in exhaustion wondering, alongside me, how in the world this was all going to work.

Two and a half years later this remains one of my very favorites.

With a few modifications to simplify a bit and fit our preferences, I make this recipe often.

I also tuck at least half of it, individually portioned, in the freezer. Sometimes I make a whole casserole specifically for individually portioned freezer breakfast option.

It’s loaded with veggies – to include one of the finest super foods – and ridiculously delicious.

And, as always, this one is celiac safe PLUS it’s dairy free, too!

Southwest Breakfast Casserole

Loaded with veggies, eggs and all the right spices this breakfast casserole rightfully lands at the very top of my favorites list.
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast
Cuisine Southwest
Servings 8 servings

Equipment

  • food processor with shredding blade

Ingredients
  

  • 1 lb hot breakfast sausage
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 med sweet potato peeled and shredded in food processor (hand grater can be used also – just a little more elbow grease to make it happen)
  • 1 tbsp garlic minced
  • 2 cups spinach roughly chopped
  • 1 can chopped green chiles
  • 12 eggs whisked

Instructions
 

  • Brown sausage until cooked through
  • Add cumin, chili powder and stir
  • Add shredded sweet potato, garlic and salt, stir together and cook for 5 minutes
  • Add spinach and cook until spinach begins to wilt, then stir in can of green chiles
  • Pour mixture into greased 9×12 casserole dish and spread evenly
  • Pour eggs over top, ensuring they are evenly distributed
  • Bake at 375 for 30'ish minutes, until eggs are firmly set

Notes

Prep work can be done the day before and the casserole can be cooked the following morning.
 
This recipe is an excellent freezer option – don’t be afraid to double up so the extras can stretch across future busy mornings. 
Keyword Breakfast, Brunch, celiac safe, dairy free, Freezer friendly, gluten free

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: