Texas Breakfast Casserole
Bringing some Tex-Mex flavor to the start of the day, with this breakfast casserole. Cook in a baking dish or in muffin tins for something to grab-and-go each morning!
SERVINGS 6
Ingredients
- ½ tbsp olive oil
- 1 tbsp garlic minced
- ½ cup onion diced
- 1 green bell pepper diced, or nopal cactus leaf
- 1 bell pepper diced
- 6 oz turkey sausage chopped into 1-inch (2.5 cm) chunks
- 2 cups potato hash browns, thawed, or shredded fresh potato
- 2 tsp cumin optional
- 6 egg
- 6 egg whites
- 4 oz skimmed milk or canned coconut milk
- 1 cup cheddar cheese shredded
- Sea salt
- black pepper
Instructions
- Set oven to 400°F / 200°C / Gas 6.
- Set a nonstick skillet on high heat. Once hot oil, onion, garlic and nopal cactus or green bell pepper. Continuously stir and cook the cactus until the edges are seared. Then add the red bell pepper and the sausage. Adjust the heat of the skillet in case ingredients are burning, and continue cooking until the edges of the sausage are seared, about 3 minutes. Remove from the heat.
- Spray an 8×5 inch (20 x 12 cm) baking dish with cooking spray (olive oil), then add the thawed hash browns. Spread them out so that it covers the dish. Add the sausage mix from the skillet and spread evenly. Sprinkle in the cumin (if using).
- Lightly beat eggs, egg whites and milk. Pour over the potato and sausage mix, then sprinkle cheese on top.
- Cover the baking dish with foil and bake for 30 minutes, or until the egg is cooked through. Remove the foil when there are about 5 minutes left in order to brown the top.
- Once it has finished baking, let the casserole rest for 5 – 10 minutes before slicing.
Nutrition
Calories: 259kcalCarbohydrates: 12gProtein: 21gFat: 14gSaturated Fat: 6gCholesterol: 205mgSodium: 411mgPotassium: 523mgFiber: 2gSugar: 5gVitamin A: 6325IUVitamin C: 64mgCalcium: 229mgIron: 2mg
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