Our 5-Step Southwestern Breakfast Casserole has weekend breakfast written all over it. Savory and satisfying, it’s wonderful for a brunch crowd or holiday guests. But there’s nothing stopping you from making it as part of your weekly meal prep and enjoying a slice on the go! Packed with tender peppers, potatoes, pork sausage, and, of course, plenty of delicious and creamy Dinner Bell cheese, it’s sure to warm the bellies (and hearts) of everyone who tries it.
How to:
- Preheat the oven to 350°F. Heat an 8-inch cast iron skillet over medium heat. Add 1 teaspoon vegetable oil and 1 pound pork sausage. Cook, stirring often, until no longer pink, 5 minutes.
- Add ¼ cup small diced red onion, 1 cup peeled and small diced russet potato, and 1 cup small diced green bell pepper. Cook until the onions are slightly browned, 5 minutes.
- Add 1 pound small diced cremini mushrooms and cook for another 5 minutes. Stir in 1 ½ cups shredded Dinner Bell Creamery Pepper Jack cheese.
- In a large bowl, whisk together 12 large eggs and pour them into the skillet. Season with salt and pepper and stir in 1 bunch of roughly chopped parsley and 1 teaspoon garlic powder.
- Top the eggs with 1 ½ cups shredded Dinner Bell cheddar cheese and transfer the skillet to the oven. Bake until golden brown on top and a toothpick inserted into the center comes out clean, 25 to 30 minutes.