Southwestern Egg Casserole
A hearty Southwestern egg casserole combining hash browns, sausage, tomatoes, and cheese, baked to perfection—ideal for breakfast or brunch gatherings with bold flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Place thawed hash browns between paper towel layers and gently blot to remove excess water.
- Cover the bottom of a greased 9 x 13-inch pan with the hash browns.
- Bake for about 10 minutes, then remove from oven.
- Top evenly with cooked sausage, diced tomatoes, and shredded Monterey Jack cheese.
- In a bowl, whip eggs with sour cream, half and half or milk, chopped green chiles, and salt.
- Pour the egg mixture over the casserole ingredients in the pan.
- Bake for 40 to 50 minutes or until the egg mixture is set and not runny.
Tips & Substitutions
For a spicier kick, consider using hot sausage or adding jalapeños to the casserole. If you prefer a lighter version, swap the half and half for unsweetened almond milk and use low-fat cheese. You can also add vegetables like bell peppers or spinach for extra nutrition. This casserole is versatile, so feel free to get creative with ingredients from other Mexican recipes.
Serving Suggestions
This Southwestern Egg Casserole is perfect for brunch or a hearty breakfast. Serve it with a side of fresh fruit or a simple green salad for balance. You can also pair it with salsa or avocado slices for added flavor. It pairs beautifully with Light Taco Pie for a festive meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or until heated through. Alternatively, you can reheat the entire casserole in the oven at 350°F for about 20 minutes, covered with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Southwestern Egg Casserole contains roughly 627 calories, with 12g protein, 95g carbohydrates, and 22g fat. It is an excellent source of calcium (26% of the Daily Value), protein (23% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1091mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the night before and refrigerate it. Just assemble it without baking, cover it tightly, and bake it in the morning after allowing it to sit at room temperature for about 30 minutes.
What can I use instead of Monterey Jack cheese?
If you don't have Monterey Jack cheese, you can substitute it with cheddar cheese for a sharper flavor or use a blend of cheeses like pepper jack for added spice.
Can this dish be frozen?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).