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Cowboy Breakfast Casserole
This hearty breakfast casserole is a baked egg dish loaded with tender potatoes, sharp cheddar cheese, and your choice of savory breakfast meat. It layers rich whipping cream, crisp green peppers, and onions directly into the pan without any stirring required. The hands-off baking method creates a beautifully set, comforting meal that easily feeds a hungry crowd. Serve this warm, savory bake on a weekend morning or for a holiday brunch, topped with fresh salsa and sour cream.
Ingredients
- 1 doz. eggs, lightly beaten
- 2-1/2 c. shredded Cheddar cheese, divided
- 1 c. whipping cream
- 1 green pepper, chopped
- 1/2 c. onion, chopped
- 2 baked potatoes, peeled and chopped
- salt and pepper to taste
- 1 lb. bacon, ground pork sausage or ham, cooked
Instructions
- 1Gather and prepare the sour cream and salsa to use as garnishes for the finished casserole.
- 2Pour the lightly beaten eggs into a greased 13x9-inch baking pan. Sprinkle one cup of the shredded cheddar cheese evenly over the eggs, then pour the whipping cream over the top. Add the chopped green pepper, onion, baked potatoes, salt, pepper, and cooked meat in even layers. Finish by scattering the rest of the cheddar cheese over the mixture.
- 3Leave the layers as they are without stirring. Bake uncovered at 350 degrees Fahrenheit for 50 to 60 minutes until the center is set. Remove the pan from the oven and let it rest for 5 minutes before slicing it into squares. Serve warm with the prepared sour cream and salsa.
- 4Prepare a warm batch of Mexican hot cocoa to serve alongside the meal. Heat four cups of milk in a saucepan until it nearly reaches a boil, then add a chopped disc of Mexican chocolate and whisk continuously until the mixture is smooth and creamy.