Mexican Bagel Breakfast Casserole
It's that time of year when I'm all about the warm and hearty breakfasts! This Mexican breakfast casserole will hit the spot - and it's pretty perfect for Christmas morning or brunch with family.
Servings 6 servings
- 4 Thomas' Bagels
- 1 pound breakfast sausage
- 10 ounces diced tomatoes with chiles 1 can
- 8 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup shredded Pepper Jack cheese
- 2 tablespoons chopped cilantro
Chop the bagels into bite sized pieces. Place in a 9x13 baking dish and set aside.
Brown the sausage in a skillet over medium heat, breaking it up as you go. Once fully cooked, drain the grease and pour the sausage crumbles over the bagels.
Top with the canned tomatoes and chiles.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour mixture over the bagels.
Top with the shredded cheese.
Cover with foil and let sit for at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees and bake for 30 minutes. Remove foil and bake for 10 more minutes.
Sprinkle with chopped cilantro and let sit 5 minutes before serving.
Calories: 621kcal | Carbohydrates: 42g | Protein: 33g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 323mg | Sodium: 1460mg | Potassium: 507mg | Fiber: 2g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 5mg | Calcium: 258mg | Iron: 3.6mg