Cowboy Breakfast Casserole Recipes Recipe Cards

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COWBOY BREAKFAST CASSEROLE



Cowboy Breakfast Casserole image

This cowboy breakfast casserole recipe is full of all the amazing flavors that make breakfast delicious. Piles of eggs, bacon, onion, plenty of vegetables an cheese, this filling breakfast casserole is all you will need for the day. Any left overs? Warm and serve with dinner! A perfect make ahead or take with savory breakfast casserole that will keep you full and happy.

Provided by Trisha Haas - Salty Side Dish

Categories     Breakfast     Casseroles

Time 1h10m

Number Of Ingredients 17

6 slices bacon
1/2 cup diced onion
2 russet potatoes (peeled and diced)
1 green pepper (chopped)
1 red pepper (chopped)
1/4 cup water
1 cup black beans (drained and rinsed)
3 green onions (chopped)
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ground pepper
10 eggs
1/4 cup half and half
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese

Steps:

  • Preheat oven to 350.
  • In a large skillet, cook slices of bacon until crispy. Remove cooked bacon from pan, drain excess grease on paper towels and cool before crumbling. Set crumbled bacon aside.
  • In the same pan with the bacon grease, add chopped onion, tiny diced potatoes, and chopped up green and red peppers. Heat all together for about 5 minutes on medium heat until onion is tender.
  • Add water and cover pan.
  • Heat vegetable mixture for 10-12 minutes, stirring occasionally until potatoes are soft and tender.
  • Remove from heat and add drained black beans, green onion, cooked bacon and all of the spices. Mix well.
  • In a separate mixing bowl, combine eggs and half and half. Whisk together well.
  • Fold in half of each of the shredded cheese and pour entire mixture over the vegetables in the skillet.
  • Use a spatula to evenly distribute the eggs and sprinkle top with remaining shredded cheese.
  • Bake cowboy breakfast casserole for 30 minutes or until center is set.
  • Let casserole stand for 10 minutes before serving.

Nutrition Facts : ServingSize 1 g, Calories 336 kcal, Carbohydrate 20 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 270 mg, Sodium 561 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 9 g

COWBOY BREAKFAST CASSEROLE WITH SAUSAGE AND SPINACH



Cowboy Breakfast Casserole with Sausage and Spinach image

Assemble this easy sausage, egg, and cheese casserole the night before you plan to bake it. Then toss it straight from the fridge into the oven-no need to preheat!-while you make coffee and slice some fruit to serve alongside for a casual, comfortable breakfast.

Provided by Joe Sevier

Categories     Breakfast     Sausage     Egg     Yogurt     Green Onion/Scallion     Spinach     Cheese     Cheddar     Christmas     Casserole/Gratin     Brunch     Kid-Friendly     Small Plates

Yield 12-15 servings

Number Of Ingredients 14

For the casserole:
7 slices white sandwich bread
1 pound bulk breakfast sausage
Softened unsalted butter or nonstick vegetable cooking spray (for pan)
4 scallions, white and pale green and dark green parts separated, thinly sliced
1 (10-ounce) package frozen spinach, thawed, squeezed dry
8 ounces cheddar cheese, shredded (about 2 cups)
8 large eggs
1 1/2 cups milk
1/2 cup full-fat Greek yogurt
1 teaspoon mustard powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Steps:

  • Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, 8-10 minutes.
  • Meanwhile, heat a large skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes.
  • Butter a 3-quart baking dish. Arrange 6 bread slices in dish in one layer, covering bottom of pan completely and cutting slices to fit if needed. Tear remaining slice into smaller pieces to fill in any gaps.
  • Using a slotted spoon, transfer sausage to baking dish, scattering over bread.
  • Heat skillet over medium and add white and pale green scallion parts. Cook, stirring, until softened and just starting to take on color, about 3 minutes. Add spinach, stir to combine, and cook until warmed through, 1-2 minutes more. Top sausage with spinach mixture, then top spinach mixture with cheese.
  • Whisk eggs, milk, yogurt, mustard powder, salt, pepper, and nutmeg in a large bowl. Gently pour over casserole. Cover and chill at least 4 hours or up to overnight.
  • Uncover dish and transfer to a cold oven. Heat oven to 375°F and bake casserole until eggs are puffed and cheese is browned, about 40 minutes.
  • Let casserole cool several minutes. Top with dark green scallion parts.
  • Do Ahead
  • Casserole can be assembled 1 day ahead. Tightly cover and chill.

COWBOY BREAKFAST



Cowboy Breakfast image

I had my first taste of this while working as a volunteer at a local state park during a pioneer reenactment day. A gentleman was cooking it and handing out small samples. It was so good, I had to ask for the recipe. He told me - sausage, frozen hash browns, eggs and cheese, all cooked in one pot. I couldn't have asked for a simpler, more filling and delicious meal. I've wanted to post it for a while, but I wanted to make it for someone special first. It's also a good campfire recipe. Leftovers reheat well. I usually make this for my son and I, but I have made it for 6. We used 9 eggs and could easily have used the 11 available. All amounts are variable according to personal preferance.

Provided by Sandaidh

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 lb bulk sausage (may substitute lean ground pork or split half sausage, half lean ground pork if desired)
1 (25 ounce) package country style frozen hash brown potatoes
6 eggs
shredded cheddar cheese (optional)

Steps:

  • Brown meat in large pot over medium heat.
  • Add frozen hash browns and stir occasionally, until potatoes are cooked (they will not turn brown).
  • Break eggs into bowl and stir with fork to mix well.
  • Add eggs to meat and hash brown mixture and stir until eggs are done. (Continuous stirring will also help keep everything from sticking to the bottom of the pot).
  • Sprinkle shredded cheese over the mixture if desired and stir in until it melts.
  • Serve hot.

Nutrition Facts : Calories 773.1, Fat 38.2, SaturatedFat 10.9, Cholesterol 717.4, Sodium 863.4, Carbohydrate 63.9, Fiber 5, Sugar 1.2, Protein 43.1

COWBOY BREAKFAST CASSEROLE



Cowboy Breakfast Casserole image

Breakfast comes early so I assemble this casserole the night before and pop in the oven in the morning while I inhale my coffee! This was designed for my meat and potatoes only cowboy BUT you can add anything to it in the meat layer. Very very adaptable and cheap!

Provided by Mamas Kitchen Hope

Categories     Breakfast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

12 slices bread
2 cups colby or 16 slices American cheese
1 lb ham, chopped (any breakfast meat would work) or 1 lb sausage (any breakfast meat would work)
8 ounces sour cream or 8 ounces yogurt
6 large eggs
1 teaspoon ground mustard
salt and pepper

Steps:

  • Line a 9x13 greased pan with 8 slices of bread and top with half of the cheese.
  • Sprinkle meat over cheese. You could also use any other type of meat you prefer. Turkey bacon cooked and crumbled is good too!
  • Mix eggs, milk or sour cream or yogurt, ground mustard, and salt and pepper in a bowl until well blended and pour over cheese.
  • Top with the rest of the cheese and 8 more slices of bread, pressing down so the egg bubbles up and moistens it a little.
  • Spray top of bread with butter flavored cooking spray or spread with a little butter covering the whole surface of the bread.
  • Cover and refrigerate overnight. Bake at 350 F for 45 minutes to 1 hour or until the middle of casserole looks cooked. Knife inserted in middle will come out with melted cheese but not with 'wet' egg when done.
  • Note: Like I said I made this recipe up for my meat and taters cowboy but you can add mushrooms, onions, green pepper etc. if desired. Just throw it into the meat layer.

Nutrition Facts : Calories 521.4, Fat 26.3, SaturatedFat 13.2, Cholesterol 276.3, Sodium 1748.4, Carbohydrate 30.1, Fiber 1.2, Sugar 2.6, Protein 39.1

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