The Padilla Group Recipes


Southwest Breakfast Casserole

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  • 6 slices bread with crust removed
  • 1 pound sausage
  • 4 cups Colby Jack cheese
  • 6 eggs
  • 2 cans green chiles
  • 2 tbsp. El Yucateco Green Chile Habanero Sauce
  • 2 cups half and half
  • 1 teaspoon mustard, dry
  • 1 teaspoon salt
  • Picante sauce



  1. Preheat oven to 350 degrees.
  2. Place lightly buttered bread in a 9×13 inch baking dish.
  3. In a large skillet, brown the sausage and drain well.
  4. Sprinkle the sausage as evenly as possible over bread slices – make sure bread is covered. Sprinkle the cheese over the sausage layer and then place green chilies over the cheese.
  5. Beat the eggs in a medium sized mixing bowl and then add in the half-and-half, El Yucateco Green Chile Habanero Sauce, mustard and salt.
  6. Once mixed thoroughly pour over the casserole and cover with tin foil and place in the refrigerator overnight.
  7. Bake for 45 minutes or until the casserole is bubbly. Let stand for 15 minutes and then serve with Picante sauce.

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