Mexican Breakfast Cassarole Recipe

Name: Mexican Breakfast Cassarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages Bob Evans sausage regular; 1 packages Bob Evans Maple Sausage; 1 large Vadallia Onion; 2 each sweet red peppers; 1 each green bell pepper; 4 jalapeAo diced. with or without seeds; 4 medium Tomatoes; 1 large bag of hashbrowns; 8 eggs; 2 cup milk; 1 large bag of cheddar cheese shredded; 1 large bag of mozzarella cheese; 1 cream cheese; 1 Salt and pepper; 2 tbsp ground cumin; 1 tsp red pepper flake; 3 can of grands bisquits; 1 tsp paprika; 2 tsp oregano

Servings: persons

1 packages Bob Evans sausage regular
1 packages Bob Evans Maple Sausage
1 large Vadallia Onion
2 each sweet red peppers
1 each green bell pepper
4 jalapeAo diced. with or without seeds
4 medium Tomatoes
1 large bag of hashbrowns
8 eggs
2 cup milk
1 large bag of cheddar cheese shredded
1 large bag of mozzarella cheese
1 cream cheese
1 Salt and pepper
2 tbsp ground cumin
1 tsp red pepper flake
3 can of grands bisquits
1 tsp paprika
2 tsp oregano

1
Ground sausage and While sausage is cooking dice your veggies.
2
Then add diced onions and all peppers until cooked.
3
Then drain.
4
Put back in pan.
5
Add 1/2 cup of milk and the cream cheese.
6
Add all your seasons.
7
Let simmer until creamy.
8
Once done add your diced tomatoes.
9
While mixture is simmering take bisquits as needed to cover bottom of pan.
10
Flatten out bisquits a bit to make a fully covered bottom layer of the baking pan.
11
Take the sausage and pepper/onion mix and pour over bisquits in the pan.
12
Take the beaten eggs and pour over the sausage mix.
13
Then layer the cheeses using half of each bags of cheddar cheese and mozzarella cheese.
14
Then take the cooked hasbrowns and spread across on top of the cheeses.
15
Now add the other half bag of the cheeses.
16
Cover with foil and bake at 350 for 30 minutes.
17
After the 30 minutes take out of oven and remove foil.
18
Take the rest of your bisquits and split apart by pulling them apart into two pieces.
19
Layer the top with the bisquits.
20
Cover best you can all over.
21
Bake for additional 10 minutes or so until bisquits are done and golden brown.
22
Absolutely amazing!
23
!

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 packages Bob Evans sausage regular, 1 packages Bob Evans Maple Sausage, 1 large Vadallia Onion, 2 each sweet red peppers, and more.

Yes, Mexican Breakfast Cassarole falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Breakfast Cassarole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions