Kickstart your day with a breakfast casserole that’s packed with flavor and satisfying ingredients. The Yeehaw Breakfast Casserole combines savory breakfast sausage, spicy salsa verde, and creamy cheddar cheese with the heartiness of cornbread. It’s a perfect dish for family breakfasts, brunches, or any occasion when you want a substantial meal to fuel your day. With its bold flavors and easy preparation, this casserole is sure to become a favorite.
Ingredients
1 pound breakfast sausage: The base of this casserole, breakfast sausage adds a rich, meaty flavor that complements the other ingredients. You can use either pork or turkey sausage, depending on your preference.
1 yellow onion, diced: The onion adds sweetness and depth to the dish. Make sure to dice it finely so it cooks evenly.
1/3 teaspoon chili powder: This adds a mild heat and a touch of smokiness to the casserole. Adjust the amount if you prefer more or less heat.
1 teaspoon cumin: Cumin contributes a warm, earthy flavor that enhances the overall taste of the casserole.
5 eggs: Eggs act as the binding agent in the casserole, helping to hold everything together while adding richness.
1 cup milk: The milk adds creaminess and helps to mix the eggs and other ingredients together.
1/3 cup salsa verde: This ingredient brings a tangy, spicy kick to the casserole. Salsa verde is made from green chilies and tomatillos, giving it a unique flavor profile.
1 teaspoon salt: Salt enhances all the other flavors in the casserole.
1/2 teaspoon black pepper: Freshly ground black pepper adds a bit of spice and complexity.
1/2 teaspoon garlic powder: Garlic powder provides a subtle garlic flavor without overpowering the other ingredients.
2 1/2 cups cubed cornbread: Cubed cornbread forms the base of the casserole, giving it a hearty texture and slightly sweet flavor. You can use store-bought or homemade cornbread.
2 cups shredded cheddar cheese, divided: Cheddar cheese adds a creamy, melty texture and sharp flavor. Dividing the cheese allows for some to be mixed into the casserole and some to be melted on top.
1 red bell pepper, diced: The red bell pepper adds a sweet and slightly tangy flavor, as well as a vibrant color.
1 green bell pepper, diced: The green bell pepper provides a slightly bitter contrast and adds to the casserole’s overall flavor complexity.
Instructions
1. Preheat Oven and Prepare Pan
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
2. Cook Sausage and Vegetables
- In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Use a spoon to break up the sausage into crumbles as it cooks.
- Add the diced yellow onion to the skillet and cook until softened, about 5 minutes.
- Stir in the chili powder and cumin, and cook for an additional minute to toast the spices.
3. Prepare Egg Mixture
- In a large mixing bowl, whisk together the eggs, milk, salsa verde, salt, black pepper, and garlic powder until well combined.
4. Assemble the Casserole
- In the greased baking dish, layer the cubed cornbread evenly.
- Spread the cooked sausage and onion mixture over the cornbread.
- Sprinkle the diced red and green bell peppers over the top of the sausage mixture.
- Pour the egg mixture evenly over the layers.
- Sprinkle 1 cup of shredded cheddar cheese over the top of the casserole.
5. Bake
- Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the cheese is melted and bubbly. A knife inserted into the center should come out clean.
6. Add Final Cheese Layer
- After baking, sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
- Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and slightly golden.
7. Cool and Serve
- Let the casserole cool for a few minutes before slicing. Garnish with additional chopped green onions or fresh cilantro if desired.
Tips for Success
1. Use Day-Old Cornbread: For best results, use day-old cornbread. It absorbs the egg mixture better and maintains its texture during baking.
2. Customize the Vegetables: Feel free to add other vegetables like mushrooms or spinach for added nutrition and flavor.
3. Make Ahead: You can assemble the casserole a day in advance. Just cover it with plastic wrap and refrigerate. Bake it when you’re ready to serve.
4. Freeze for Later: This casserole freezes well. Assemble and bake it, then let it cool completely. Freeze in portions and reheat as needed.
5. Adjust Spice Level: Modify the chili powder and salsa verde to adjust the spiciness according to your preference.
Serving Suggestions
1. Breakfast: Serve warm from the oven as a hearty breakfast or brunch option. It pairs well with a side of fresh fruit or a simple green salad.
2. Brunch or Potluck: This casserole is perfect for brunch gatherings or potlucks. It’s easy to transport and serves a crowd.
3. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven.
The Yeehaw Breakfast Casserole is a flavorful, comforting dish that’s perfect for any morning or occasion. With its savory sausage, cheesy cornbread, and spicy salsa verde, it’s a satisfying meal that’s sure to please. Easy to prepare and customizable, this casserole is a fantastic addition to your breakfast or brunch repertoire. Enjoy the rich, hearty flavors and the ease of preparation with this delicious recipe!