Southwest Breakfast Casserole Recipe

How to make it

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• Fry Sausage in large pan until crumbled and all pink is gone
• Add thawed potatoes, mix well, and cook until tinder
• Add seasonings and stir to combine
• Pour mixture into large bowl and set aside
• Using the same pan, melt butter and add 12 whipped eggs
• Cook eggs until soft scrambled
• While eggs are cooking, whip remaining 4 eggs and add to the meat misture, stir until well combined
• Add cooked eggs to meat mixture and stir until well combined
• Add 2 cups of the grated cheddar and mix until well combined
• pour into well greased large deep baking pan, cover with foil and refridgerate up to 48 hours or freeze up to 3 months
• Baking Directions:
• Preheat oven to 350
• Uncover dish and top with remaining 2 cups of cheese.
• Re-cover dish and and place in the center of a hot oven
• Bake 45 minutes, remove foil and continue baking 15 minutes more
• Serve hot with a side of salsa, sliced tomatoes, and sliced alvacado
• Note: left overs freeze well for later use.