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Cowboy Breakfast Casserole
When you need a filling morning meal that practically makes itself, this layered egg bake hits the spot. It's packed with tender potatoes, sharp cheddar cheese, and your choice of savory breakfast meat, all baked together without a single stir. Rich whipping cream creates an impossibly fluffy texture, while crisp green peppers and onions add a fresh bite. Top warm slices with salsa and sour cream for a comforting weekend brunch that leaves everyone completely satisfied.
Equipment
- Oven
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
- 1Pour 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.
- 2Add the chopped green pepper, onion, baked potatoes, salt, pepper, and cooked meat in even layers. Finish by scattering the remaining cheddar cheese over the mixture.
- 3Don't stir the ingredients. Leaving them in distinct layers ensures the casserole sets properly and bakes evenly.
- 4Bake uncovered at 350 degrees Fahrenheit for 50 to 60 minutes, or until the center is completely set. Let the casserole stand for 5 minutes before cutting it into squares, then top with sour cream and salsa.
Notes
- Make ahead: You can cook the meat, chop the vegetables, and bake the potatoes a day in advance to save time in the morning.
- Meat options: Cooked bacon, crumbled pork sausage, or diced ham all work beautifully in this dish.
- Serving suggestion: Pair this hearty bake with a warm mug of Mexican hot cocoa. Simply whisk a chopped disc of Mexican chocolate into 4 cups of nearly boiling milk until smooth.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices gently in the microwave.