Southwest Breakfast Casserole | Braum's

Southwest Breakfast Casserole


  • 3 large Idaho potatoes (1lb.), diced
  • 1 lb. Braum’s hot breakfast sausage
  • ½ yellow onion, diced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 2 jalapeños, seeded and one dicedand one slicedthinly
  • 8 oz. cream cheese
  • 2 cups Braum’s shredded Mexicancheese, divided
  • 12 large eggs
  • 2-3 oz. Braum’s A2whole milk
  • 1 small avocado, sliced
  • 1 cup hot pico


  1. Pre-heat the oven to 325°F.
  2. Boil the diced potatoes in a pot ofwater until forktender.
  3. Brown the sausage with the onionuntil cooked through. Drain andreturn to pan. Then, add in the dicedbell peppers anddicedjalapeño.Cook 2-3 minutes.
  4. Add in the cream cheese and cookuntil combined.
  5. Spray a 9” x 13” baking dish withcooking spray.
  6. Place the potatoes in the bakingdish. Top with sausage mixture andhalf the shredded cheese.
  7. In medium bowl, beat eggs, milk, saltand pepper until blended. Pour overpotato and sausage mixture.
  8. Bake uncovered 55 to 60 minutes oruntil knife insertednear centercomes out clean.
  9. Remove from the oven, top with theremaining 1 cup of cheese andjalapeño slices.
  10. Bake 2 more minutes, until thecheese melts. To serve, cut into 10squares and serve with salsa andavocado.
  11. This can be prepared the nightbefore and refrigerated. When readyto bake, remove from the refrigeratorand let come to room temperature.