Southwestern Breakfast Casserole

  • DonnaD Posted: 12/17/08
    Worthy of a Special Occasion

    Very good. I made with bulk sausage so I didn't have to remove casings. I also used a spicy tomatoes with chiles. Would make again for a large crowd or for a quick Christmas morning breakfast.

  • anoah04 Posted: 02/27/11
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    I thought this dish was absolutely fantastic! I substitutes tomatoes with jalapenos for tomatoes with green chilis because it was the first thing I saw at the store. I also used eggs rather than egg beaters (5 of them). It turned out fantastic!

  • snappystamper Posted: 12/06/09
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    This was great... I'll make it again! I only used 2 cups of milk, and did not refridgerate for 8 hours... I just put it straight in the oven, cooked it for the prescribed time & it came out perfect! I think the combination of too much milk & letting it 'soak' overnight causes the mushiness that people are complaining of.

  • DrMom3 Posted: 12/23/08
    Worthy of a Special Occasion

    I've made this dish several times since it was first published in Cooking Light and I always get rave reviews. Like others have said, cooking time does have to be increased to have it set in the middle. I always serve with salsa. Love it!!

  • DawnSch8 Posted: 12/18/09
    Worthy of a Special Occasion

    This is my family's favorite "wife saver." It's got a bit of spice that makes it heartier - perfect for a snowy morning. I make this the weekend BEFORE a big holiday when I know I'll have a cabin full of guests. It's always a big hit!

  • JimMarltonNJ Posted: 04/06/11
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    The wet texture of this made it totally unappetizing and unfortunately it went in the trash.

  • Monique1672 Posted: 09/26/11
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    It was ok. The flavor was good but it was very mushy. I cooked it a bit longer it was still kind of like glop.

  • Halena Posted: 11/25/11
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    Love this recipe with a few modifications. It's a family tradition for Thanksgiving and Christmas breakfast. I add one can of Texas style beans, drained but not rinsed and 2 finely chopped canned chipotle peppers for a spicy kick. As others have mentioned, it does not set in 40 min at 350 as the recipe says. What I do is to take it from the refrigerator and take the chill off in the microwave, about 5 - 7 min on high, stirring once with a fork. Since I stir it, I leave out the center cheese layer, saving all the cheese for the top. It now sets in about 40 min in the oven at 375 F. Without the microwave, it has taken up to 1 hr 20 min to set at 350 F. I have used eggs and egg beaters, 2% and fat free milk over the years, and there is no difference in taste, so now I go for the lighter ingredients.

  • falljunelaker Posted: 12/31/12
    Worthy of a Special Occasion

    We're looking for a replacement for the usual CL breakfast casserole we make because we're tired of it, having had it regularly for years. This was good. Very flavorful with a nice heat to it. Next time we will try some of the recommendations for making it a little less wet, as it did turn out pretty wet.


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