Hearty Yeehaw Sunrise Breakfast Bake

Start your morning with this hearty and flavorful breakfast casserole, perfect for feeding a crowd or meal-prepping for the week ahead.

Packed with savory sausage, colorful bell peppers, and the rich taste of cornbread, this dish will quickly become a favorite at your breakfast table. The blend of bold spices and a hint of salsa makes every bite unforgettable.

Yield(s): Serves 10-12

14m prep time

25m cook time

Photo byGLP

Ingredients

• 1 pound ground sausage
• 1 medium onion, finely chopped
• ½ teaspoon smoked paprika
• 1 teaspoon ground cumin
• 5 large eggs
• 1 cup whole milk
• ⅓ cup green enchilada sauce
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 2 ½ cups cornbread, cubed
• 2 cups shredded sharp cheddar cheese, divided
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped

Preparation

1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
2. In a large skillet, cook the sausage and onion over medium heat, seasoning with paprika and cumin. Stir occasionally until the sausage is fully browned.
3. In a large bowl, whisk together the eggs, milk, enchilada sauce, salt, pepper, and onion powder. Add in the cornbread cubes, 1 ½ cups of cheddar, diced peppers, and the cooked sausage mixture. Gently mix everything until well combined.
4. Pour the mixture into the prepared baking dish, then sprinkle the remaining cheddar cheese on top.
5. Bake for 25-30 minutes, or until the top is bubbly and slightly golden.

Substitutions

• Swap out the sausage for turkey or veggie sausage for a lighter option.
• Try Monterey Jack or Pepper Jack cheese for a different twist on flavor.
• If you don't have cornbread, day-old biscuits or sourdough bread cubes will also work.

Storage

This casserole keeps well in the fridge for up to four days. Just cover tightly or store in an airtight container. Reheat individual portions in the microwave or pop the whole dish back in the oven at 350°F until warmed through. For longer storage, freeze the baked casserole, tightly wrapped, for up to two months.

https://12tomatoes.com/yeehaw-breakfast-casserole/