A delightful and easy-to-make breakfast casserole with a Southwestern flair, perfect for family brunches or gatherings.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for your dish.
In a skillet, cook the ground sausage over medium heat until browned and fully cooked. Drain any excess grease.
Use a wooden spoon to break up the sausage into small pieces as it cooks for even browning.
In a mixing bowl, whisk together the eggs, milk, and black pepper until well combined.
Whisking thoroughly incorporates air, making the mixture light and fluffy.
Add the cooked sausage, diced onion, green chilies, and chopped cilantro to the egg mixture. Stir to combine.
Ensure all ingredients are evenly distributed for consistent flavor in every bite.
Pour the mixture into a greased baking dish and spread it evenly.
Lightly grease the dish to prevent sticking and make cleanup easier.
Sprinkle the shredded cheddar cheese evenly over the top.
For a golden crust, use a mix of cheddar and Parmesan cheese.
Bake in the preheated oven for 40-45 minutes, or until the center is set and a knife inserted comes out clean.
Check the casserole at 40 minutes to avoid overcooking.
Let the casserole cool for 5 minutes before serving. Slice into portions and enjoy.
Allowing the dish to cool slightly makes it easier to slice and serve.
