thepioneerwoman5.0
Cowboy Breakfast Casserole
This make-ahead cowboy breakfast casserole recipe has crispy bacon, breakfast sausage, frozen golden potatoes, melty cheddar cheese, and pico de gallo.
👥 8 Servings⏱️ Prep & Cook: 9h 45m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●wooden spoon
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Lightly coat a 9-by-13-inch baking dish with cooking spray; set aside. Cook the sausage and bacon together in a large nonstick skillet over medium heat, breaking the sausage into bits with a wooden spoon, until the sausage is no longer pink and the bacon is crisp, about ⏱️ 12 minutes. (Reduce the heat if the sausage or bacon is browning too quickly). Remove to a paper towel-lined plate using a slotted spoon.
Cooking spray
2
Meanwhile, whisk together the eggs, half-and-half, salt, and pepper in a large bowl. Stir in the pico de gallo. Add the potatoes, 1 cup cheese, and the cooked sausage and bacon. Stir well, then pour into the prepared baking dish and spread evenly. Cover the dish with foil and refrigerate overnight.
large eggs10
3
When you're ready to bake, preheat the oven to 350°F. Bake the casserole, covered, until the edges are set but the center is still a little runny, 50 to ⏱️ 55 minutes. Remove the foil and top with the tortilla strips and the remaining 1 cup cheese. Continue baking until the eggs are fully set, the center is puffed and the cheese is melted, 15 to 20 more minutes. Let stand for about ⏱️ 10 minutes. Serve with more pico de gallo.
large eggs10
Nutrition Facts
calories
605 Calories
fat Content
43 g
fiber Content
2 g
sugar Content
4 g
sodium Content
853 mg
protein Content
27 g
trans Fat Content
0 g
cholesterol Content
312 mg
carbohydrate Content
25 g
saturated Fat Content
16 g
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