I’m not a die hard breakfast fan – I’ll be honest. I think it’s the fact I don’t really have a sweet tooth in the morning very often for cereal, pancakes, waffles, or french toasts. My husband is the culprit for turning me into a ‘leftovers for breakfast type person’. He will probably see this and go, ‘told you so!’, but I’m not as strange as him for having pizza for breakfast on the reg.
I do, however, cave for some savory, spicy breakfast casserole – or breakfast quiche. My mom always made quiche when I was younger – never appreciated it – until now. Except I added a Mexican twist to this one. Bringing in a good ole’ southern style with sausage, potatoes and Tex Mex flavors like Cayenne and Cumin. So don’t dog it until you try it!
1 lb. ground sausage (or 4 large sausage links chopped)
1 cup pepper jack cheese
1 tsp paprika
1 tsp cayenne pepper
1 tsp cumin
salt and pepper to taste
Optional:
1 finely chopped green or red pepper
Instructions
Boil your potatoes for approximately 30 minutes until at least half way cooked through. If you choose not to boil your potatoes, you will need to chop them into very small chunks in order to be tendered from the oven.
Brown your ground sausage in a skillet. Chop and add in your onion and optional green or red pepper to the skillet until they are slightly tendered.
In a large bowl, crack in your 5 large eggs, whisked, then add 1/2 cup of milk and 1 cup pepper jack cheese. Stir in the ground sausage mixture and chopped potatoes.
Add in your spices (Paprika, Cayenne pepper, Cumin, salt and pepper) to the bowl.
In a 9-inch round pie dish, pour in your mixture and evenly distribute the mixture.
To slowly cook 'uncooked' potatoes, bake at 300 for approximately 45 minutes. If your potatoes are already cooked, bake at 350 for 25-30 minutes.
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