Roasted Poblano and Sausage Breakfast Casserole is a dish that brings warmth and flavor right to your morning table. Imagine biting into a slice of fluffy eggs, tender sausage, and roasted poblano peppers, all melted together with lots of cheesy goodness. It’s the kind of breakfast that makes you feel all warm and fuzzy inside, perfect for a family gathering or a lazy Sunday brunch. Plus, the beauty of this casserole lies in its simplicity. With just a few ingredients and some easy steps, you’ll have a satisfying meal that everyone will love. It’s hearty, delicious, and prevents those morning scramble stress moments. Let’s get inspired to cook this delightful breakfast!
Why This Recipe Works
This Roasted Poblano and Sausage Breakfast Casserole combines the rich flavors of roasted peppers and savory sausage, making it a hearty start to your day. The creamy cheese melds effortlessly with the eggs and hash browns, creating a delightful texture that’s both satisfying and comforting. Plus, the roasting process enhances the poblano peppers’ natural sweetness, adding depth to the dish.
Why You’ll Love This Roasted Poblano and Sausage Breakfast Casserole
Whether you’re hosting a big family brunch or looking to meal prep for the week, this casserole is incredibly versatile. Packed with protein and flavor, it’s a crowd-pleaser that can be adjusted to include your favorite toppings or side dishes. Together, the ingredients create a memorable breakfast experience that is sure to become a staple in your home.
Ingredients
- 2 poblano peppers
- 1 lb gluten-free pork breakfast sausage (Jimmy Dean recommended)
- 8 large eggs
- 3/4 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Dashes of green Tabasco sauce (optional)
- 1/2 cup chopped green onions
- 8 oz shredded Monterey Jack or Pepper Jack cheese (divided)
- 4 cups frozen shredded hash browns (thawed)
Preparing the Poblano Peppers
Roast the Poblano Peppers
To start, preheat your oven to 425°F and line a baking sheet with foil. Lightly rub the poblano peppers with oil and place them on the baking sheet. Roast for 20 minutes, flipping halfway, until the skin is evenly charred. This process really brings out the sweet, smoky flavor of the peppers.
Steam and Prepare the Peppers
Once roasted, immediately transfer the peppers to a plastic ziplock bag. This steaming process makes removing the skin a breeze, so let them sit for 10-15 minutes. When you’re ready, peel away the skin, remove the seeds, and chop the peppers. Set them aside as they’ll add such fantastic flavor to the casserole.
Cooking the Sausage
Brown the Sausage
Next, heat a large skillet over medium-high heat to brown the gluten-free pork breakfast sausage. Cook it until it’s nicely browned, about 5-7 minutes. If there’s any excess fat, you can drain it off as needed. Once browned, set the sausage aside to cool slightly.
Mixing the Casserole Ingredients
Whisk the Egg Mixture
Now we’ll move on to creating the egg mixture. In a very large bowl, whisk together the eggs, milk, salt, pepper, and dashes of optional Tabasco sauce. This step is crucial as it will bind all the flavors together nicely.
Combine the Ingredients
Add the chopped green onions and roasted poblano peppers to the egg mixture, whisking to blend everything smoothly. Next, incorporate the cooked sausage, thawed hash browns, and 3/4 of the shredded cheese. Stir until everything is well mixed. This colorful mixture is going to turn into a delicious casserole.
Assembling the Casserole
Pour into Baking Dish
Now, pour the mixture into a nonstick sprayed 9×13″ baking dish. Spread it evenly. Sprinkle the remaining cheese over the top, and cover the dish with foil. This helps to keep the casserole moist while it bakes.
Baking the Casserole
Bake at 350°F
Reduce the oven temperature to 350°F and bake the casserole, covered, for about 1 hour and 10 minutes. It’s perfectly fine if some liquid remains on top; this will settle as it cools.
Final Baking Stage
After the initial baking time, it’s time to remove the foil. Continue baking until the cheese becomes golden brown and bubbly, which should take around 15-20 more minutes. The whole kitchen will smell amazing by now!
Serving Suggestions
This Roasted Poblano and Sausage Breakfast Casserole pairs beautifully with fresh avocado slices, salsa, or a dollop of sour cream on top. Adding a side of mixed greens provides a refreshing contrast to the richness of the casserole.
Tips for Success
- For added flavor, consider mixing in other vegetables like spinach or diced tomatoes. These add both color and nutrition.
- If you prefer a spicier kick, increase the amount of green Tabasco sauce or add diced jalapeños to the mix.
Variations
- If you’re looking for a lighter option, swap out the pork sausage for turkey or chicken sausage.
- Feel free to get creative with the cheese; cheddar or feta can give it a unique twist depending on your preference.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a quick breakfast on the go.
FAQs
Q1: Can I make this casserole ahead of time?
A1: Yes, you absolutely can prepare the casserole the night before. Just cover it and refrigerate it. In the morning, take it out, let it come to room temperature, and bake.
Q2: Can I freeze the casserole?
A2: Absolutely! Once cooled, wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months, making it a convenient meal for later.
Q3: What can I substitute for gluten-free sausage?
A3: You can use any breakfast sausage available or even go for a vegetarian version for a meatless option.
Q4: How do I know when the casserole is fully cooked?
A4: The center should be set, and the cheese should be golden brown. A knife inserted in the center should come out clean, indicating it’s done.
Q5: Is there a vegetarian version of this recipe?
A5: Yes, you can swap the sausage for sautéed mushrooms or a plant-based breakfast crumble for a hearty vegetarian dish.
This Roasted Poblano and Sausage Breakfast Casserole is more than just a meal; it’s an experience. With its rich, layered flavors and satisfying textures, this dish brings a festive spirit to breakfast tables. Perfect for gatherings or a cozy weekend treat, each bite encapsulates warmth and comfort. Enjoy the process of making, sharing, and savoring this delightful casserole that will surely please all palates.
Print
Roasted Poblano and Sausage Breakfast Casserole
This breakfast casserole is a warm and flavorful dish with fluffy eggs, tender sausage, and roasted poblano peppers, perfect for brunch or meal prep.
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
Ingredients
- 2 poblano peppers
- 1 lb gluten-free pork breakfast sausage (Jimmy Dean recommended)
- 8 large eggs
- 3/4 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Dashes of green Tabasco sauce (optional)
- 1/2 cup chopped green onions
- 8 oz shredded Monterey Jack or Pepper Jack cheese (divided)
- 4 cups frozen shredded hash browns (thawed)
Instructions
- Preheat oven to 425°F, roast poblano peppers for 20 minutes until charred.
- Steam peppers in a ziplock bag, peel, seed, and chop them.
- Brown the sausage in a skillet over medium-high heat.
- Whisk eggs, milk, salt, pepper, and optional Tabasco in a bowl.
- Add green onions, roasted peppers, sausage, and hash browns to the egg mixture, then stir in some cheese.
- Pour mixture into a nonstick sprayed baking dish, top with remaining cheese, and cover with foil.
- Bake at 350°F for 1 hour and 10 minutes. Remove foil, bake additional 15-20 minutes until cheese is golden.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For added flavor, incorporate vegetables like spinach or diced tomatoes.
For a spicier option, increase Tabasco or add diced jalapeños.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 14
- Cholesterol: 200
