Best Southwestern Brunch Eggs Recipes

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SOUTHWESTERN BREAKFAST CASSEROLE



Southwestern Breakfast Casserole image

Delicious breakfast casserole that can be made a day in advance and that serves a crowd! This Southwestern Breakfast Casserole is made with eggs, hash brown potatoes, sausage, black beans, bell pepper, chili peppers and Southwestern spices. Gluten free.

Provided by Julia

Categories     Breakfast

Time 1h

Number Of Ingredients 13

1 lb pork sausage
1 onion (, finely chopped)
1 red bell pepper (large, chopped)
15 oz black beans (from the can, drained)
4 oz green chili peppers (, diced, from the can)
1 1/2 cups cheddar cheese (, shredded)
1/2 cup Mozzarella cheese (, shredded)
3 cups hash browns (, frozen, raw, uncooked, completely defrosted)
6 eggs
1/2 cup heavy cream
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon butter (melted)

Steps:

  • Preheat oven to 375 F.
  • In a large skillet, cook pork sausage together with finely chopped onions on medium heat until the sausage is cooked through and is no longer pink. Add chopped red bell pepper, black beans, and diced green chili peppers. Add half the spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin) and mix everything up.
  • Add shredded cheddar cheese, shredded mozzarella cheese, and hash browns to the sausage mixture and mix them in.
  • In a small bowl, whisk eggs, heavy cream, and the remaining half of spices (1/2 teaspoon of chili powder and 1/2 teaspoon of cumin).
  • Use 2.8 L (3 quarts) rectangular baking dish - 11 inches long x 8.5 inches wide x 3 inches deep. Brush the bottom and the sides of the baking pan with 1 tablespoon of melted butter.
  • Add half the sausage mixture to the baking pan, and pour half of the egg mixture over the sausage mixture, carefully and evenly. Add the remaining half of the sausage mixture on top, and pour the remaining half of the egg mixture evenly over the sausage mixture.
  • Bake, uncovered for about 40-50 minutes. The casserole is ready when the eggs are set and no longer liquid in the center. Let the dish cool for about 30 minutes before slicing it.

Nutrition Facts : Calories 431 kcal, Carbohydrate 24 g, Protein 21 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 172 mg, Sodium 544 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

SOUTHWESTERN EGG CASSEROLE



Southwestern Egg Casserole image

The more time I spend in the kitchen, the happier I am! These baked eggs with a true southwestern flavor are perfect to serve when entertaining overnight guests.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 8

10 large eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
4 cups shredded Monterey Jack cheese
2 cups (16 ounces) 4% cottage cheese
1/2 cup butter, melted
2 cans (4 ounces each) chopped green chiles

Steps:

  • In a large bowl, beat eggs. Combine flour, baking powder and salt; stir into eggs (batter will be lumpy). Add cheeses, butter and chiles. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 330 calories, Fat 25g fat (14g saturated fat), Cholesterol 239mg cholesterol, Sodium 560mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.

SOUTHWEST BREAKFAST CASSEROLE



Southwest Breakfast Casserole image

Provided by Food Network

Time 30m

Yield 4 Servings

Number Of Ingredients 6

24 Ounces Ore-Ida® Southern Style Hash Browns
2 Cups Pepper Jack Cheese Shredded
1 Teaspoon Oregano Crushed
1 Red Bell Pepper
6 Eggs
3 Tablespoons Butter Melted

Steps:

  • 1.Combine potatoes, cheese, and seasonings in 13" X 9" X 2" baking dish, sprayed with non-stick cooking spray. Arrange pepper rings over top of potato mixture.
  • 2.Crack one egg into each pepper ring, brush eggs with melted butter. Bake at 400°F for 20 minutes or until egg whites are set and potatoes are tender.

SOUTHWESTERN BRUNCH EGGS



Southwestern Brunch Eggs image

Sometimes it is all about the Southwestern culture. I love the smokey cumin, cilantro and chorizo zing first thing on a Sunday morning... and I hope you do too.

Provided by Geoffry Le Cher

Categories     Eggs

Time 1h

Number Of Ingredients 15

12-16 slice sourdough bread, cut in 1" cubes - stale is best
2 c cheddar cheese, grated
1 c monterey jack cheese, grated
12 eggs, whipped to a froth
2 c milk
7 oz canned green chiles, diced
1 can(s) tomatoes and chiles (small)
2 Tbsp dried cilantro
1 Tbsp cumin
1/4 tsp black pepper
1 Tbsp chipotle chili powder (smokey works best)
1/2 tsp salt
1 c chorizo (mexican sausage, mild or medium), fried and drained of grease
fresh cilantro - garnish
sour crean

Steps:

  • 1. Coat a 9" baking dish with cooking spray.
  • 2. In a mixing bowl, beat eggs, milk and seasonings together; set aside.
  • 3. Trim crust from bread.
  • 4. Pour just enough egg mixture to cover the bottom of the prepared baking dish.
  • 5. Line dish with half of the bread.
  • 6. Spread half of each cheese, half of the chorizo and half the chilies over the bread layer.
  • 7. Add another bread layer and the remaining cheese, corizo and chilies.
  • 8. Pour remaining egg mixture over the dish.
  • 9. Cover with foil.
  • 10. Refrigerate overnight.
  • 11. Bake in 350 degree F. oven for 50 to 55 minutes or until liquid is set to custard.
  • 12. Garnish with fresh cilantro and serve with a dollop of sour cream.

SOUTHWESTERN EGGS BENEDICT



Southwestern Eggs Benedict image

This colorful dish makes a beautiful, hearty, rise-and-shine breakfast. The potatoes and pepper are tender; the poached eggs are perfect; and the flavor combination is wonderful. -Cathy Hall, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 20

4 medium red potatoes, cubed
3 tablespoons water
1 small sweet red pepper, sliced
1/2 cup sliced sweet onion
2 teaspoons olive oil
4 turkey bacon strips, chopped and cooked
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1-1/2 teaspoons butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 cup fat-free milk
1/4 cup shredded reduced-fat Colby-Monterey Jack cheese
1 tablespoon chopped green chilies
EGGS:
1 tablespoon white vinegar
4 eggs
Chopped plum tomatoes and minced fresh cilantro, optional

Steps:

  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4-5 minutes or until tender; drain. In a large skillet, saute pepper and onion in oil until onion is tender. Add the potatoes, bacon, salt and pepper; saute 8-10 minutes longer or until potatoes are lightly browned., In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheese and chilies; cook and stir until cheese is melted., Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water., Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. Divide potato mixture among four plates. Using a slotted spoon, lift eggs out of water and place on potato mixture. Top with sauce; sprinkle with tomatoes and cilantro if desired.

Nutrition Facts : Calories 277 calories, Fat 13g fat (5g saturated fat), Cholesterol 235mg cholesterol, Sodium 585mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

SOUTHWESTERN EGG CASSEROLE



Southwestern Egg Casserole image

This breakfast bake adds traditional and familiar southwestern flavors to your morning, which can be suited to your individual heat-level preferences.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h30m

Yield 8

Number Of Ingredients 12

1 lb bulk breakfast sausage
1 cup chopped red bell pepper
6 cups cubed (1-inch) French bread
2 cups shredded Mexican cheese blend (8 oz)
1/2 cup thinly sliced green onions
1/2 cup chopped seeded plum (Roma) tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
10 eggs
2 cups milk
2 teaspoons chili powder
1 teaspoon ground cumin
Salsa, sour cream and chopped fresh cilantro, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain and set aside. Reduce heat to medium. In same skillet, cook bell pepper 3 to 5 minutes or until tender.
  • In baking dish, layer half of the French bread, 1 1/2 cups of the cheese, the bell pepper, green onions, tomatoes, chopped green chiles, sausage and remaining bread. In large bowl, beat eggs and milk with whisk; beat in chili powder and cumin. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese.
  • Bake 45 to 50 minutes or until golden brown and center is just set. Let stand 15 minutes before serving. Serve with salsa, sour cream and cilantro.

Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 290 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g

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