Can I assemble this casserole the night before and bake it the next day?

Yes. Assemble the casserole, cover it tightly, and refrigerate overnight. Let it sit out while the oven preheats, then bake as directed for even cooking.

How long can this breakfast casserole be stored in the fridge before baking or after baking?

Unbaked, it can sit in the fridge for up to 24 hours . After baking, leftovers keep well for 4 to 5 days when tightly covered.

What’s the best way to reheat leftovers so the eggs don’t dry out?

Reheat gently. A toaster oven or oven at low heat works best. If using the microwave, heat in short intervals and cover loosely to retain moisture.

Southwest Breakfast Bake (with Sausage and Peppers)

Description

This make-ahead southwest breakfast casserole is packed with fluffy eggs, savory sausage, and sweet peppers for a hearty, comforting breakfast. It’s easy to prep ahead, reheats beautifully, and is perfect for busy mornings, weekend brunch, or feeding a hungry crowd.

Ingredients

Scale

1 pound ground breakfast sausage (use your favorite!)
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, finely diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
12 large eggs
1 1/4 cups half-and-half (or whole milk)
2 cups shredded sharp cheddar cheese (or a mix of cheddar + Monterey Jack)
2 tablespoons fresh cilantro, chopped
Olive oil, for cooking
Kosher salt and freshly ground black pepper, to taste

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Instructions

Heat a large skillet over medium-high heat. Add sausage and cook until browned and crumbled, about 6-7 minutes. Transfer to a plate and set aside.
In the same skillet, add a drizzle of olive oil if needed. Sauté peppers and onion for 5-6 minutes until softened. Season with salt and pepper. Stir in garlic, smoked paprika, chili powder, and cumin, cooking for 1 more minute until fragrant.
Grease a 9×13-inch baking dish. Spread sausage and sautéed veggies.
In a large bowl, whisk together eggs, half and half, 1 1/4 teaspoon salt, and ½ teaspoon black pepper. Stir in half of the cheese. Pour egg mixture evenly over the casserole base.
Sprinkle the remaining cheese on top. Bake at 375°F for 25-30 minutes, until the eggs are just about set in the center and the top is golden. Pull the casserole from the oven as soon as the center is just set and no longer jiggly. The eggs will continue to firm up as it rests.
Let rest 5-10 minutes before slicing. Sprinkle with fresh cilantro and serve warm.

Notes

This recipe is naturally gluten-free. Always double-check sausage and cheese labels.
For a dairy-free option, use a non-dairy milk and omit the cheese.
To make it vegetarian, skip the sausage and add extra vegetables instead.

Nutrition

Serving Size: 6 ounces
Calories: 360
Sugar: 3 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 13 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 20 g
Cholesterol: 280 mg