Yeehaw Breakfast Casserole Big has been a staple in my home since I first discovered its magic during a family reunion in Texas. I remember waking up to the incredible aroma of savory sausage, sweet bell peppers, and warm spices wafting from the kitchen as my aunt pulled this magnificent dish from the oven. It was the ultimate Hearty Cowboy Morning Bake, fueling us for a day of adventures. This Big Country Breakfast Casserole Recipe isn’t just about feeding a crowd; it’s about bringing people together with a comforting, flavorful start. Every bite takes me back to those cherished memories, and I know you’ll feel the same warmth and satisfaction. Let’s get cooking!
Why You’ll Love This Yeehaw Breakfast Casserole Big
I genuinely believe this casserole is a game-changer for anyone looking to feed a crowd or simply enjoy a delicious, hearty breakfast. Here’s why I think you’ll fall in love with this recipe:
- It’s incredibly flavorful, with a savory blend of sausage, cheese, and a subtle kick from the peppers. Every bite is a delightful experience.
- The prep time is minimal, allowing you to quickly assemble this fantastic dish without spending hours in the kitchen.
- This Large Western Brunch Bake is perfect for feeding a big group, ensuring everyone gets a satisfying portion.
- It’s a budget-friendly option, making the most of simple, wholesome ingredients to create a filling meal.
- You can easily make this a make-ahead breakfast casserole for a big family, saving you precious time on busy mornings.
- The combination of protein, vegetables, and cornbread makes it a well-rounded and comforting start to any day.
Ingredients for Yeehaw Breakfast Casserole Big
To create this magnificent Yeehaw Breakfast Casserole Big, you’ll need a few key ingredients that come together to form a truly satisfying meal. I’ve found that using quality ingredients makes all the difference in this delicious Southern Style Breakfast Bake Big Batch.
- 1 pound breakfast sausage – I prefer a mild pork sausage, but spicy works if you like extra kick.
- 1 yellow onion, diced – finely diced helps it blend seamlessly into the casserole.
- 1/3 teaspoon chili powder – for a touch of warmth and depth.
- 1 teaspoon cumin – this spice really brings out the Southwestern flavors.
- 5 large eggs – these form the rich custard base for our casserole.
- 1 cup milk – whole milk adds creaminess, but any milk will do.
- 1/3 cup salsa verde – offers a tangy, mild heat that brightens the dish.
- 1 teaspoon salt – essential for seasoning the entire casserole.
- 1/2 teaspoon black pepper – freshly ground is always best for flavor.
- 1/2 teaspoon garlic powder – rounds out the savory profile.
- 2 1/2 cups cubed cornbread – day-old cornbread works wonderfully, absorbing the egg mixture.
- 2 cups shredded cheddar cheese, divided – sharp cheddar adds a fantastic cheesy goodness.
- 1 red bell pepper, diced – adds color and a sweet crunch.
- 1 green bell pepper, diced – provides a fresh, slightly bitter contrast.
How to Make Yeehaw Breakfast Casserole Big
Making this hearty breakfast casserole is a straightforward process, perfect for anyone looking to create a delicious meal without fuss. I’ll walk you through each step to ensure your Yeehaw Breakfast Casserole Big turns out perfectly every time.
- Step 1: First, you’ll want to preheat your oven to 350°F (175°C). While the oven is warming up, take a moment to lightly grease a 9×13-inch baking dish. This preparation ensures your casserole won’t stick and makes for easy cleanup later.
- Step 2: In a large skillet, over medium heat, begin cooking your breakfast sausage and the diced yellow onion. Add the chili powder and cumin, stirring frequently, until the sausage is nicely browned and the onion is tender. The aroma of these spices cooking together is truly wonderful. Once cooked, set this savory mixture aside.
- Step 3: Now, let’s prepare the custard base for your big breakfast bake with eggs and sausage. In a large mixing bowl, whisk together the eggs, milk, salsa verde, salt, black pepper, and garlic powder until everything is well combined and slightly frothy. This creates the rich, creamy foundation of your casserole.
- Step 4: To the egg mixture, add the cubed cornbread, 1 1/2 cups of the shredded cheddar cheese, the diced red and green bell peppers, and your cooked sausage and onion mixture. Gently fold all these ingredients together with a spatula. Be careful not to overmix; you want everything just combined for the best texture in your Yeehaw Breakfast Casserole Big.
- Step 5: Transfer the entire mixture into your prepared 9×13-inch baking dish, spreading it evenly. Then, sprinkle the remaining 1/2 cup of shredded cheddar cheese generously over the top. This cheese will create a beautiful golden crust.
- Step 6: Bake your casserole for 25–30 minutes. You’ll know it’s ready when the top is a lovely golden brown and the center is set, meaning it doesn’t jiggle when you gently shake the dish. For those wondering how to make a large Yeehaw breakfast casserole perfectly, patience is key here.
- Step 7: Once baked, remove the casserole from the oven and let it rest for about 5-10 minutes. This resting period allows the flavors to meld and the casserole to set further, making it easier to slice and serve.
Pro Tips for the Best Yeehaw Breakfast Casserole Big
Over the years, I’ve picked up a few tricks that consistently elevate my Yeehaw Breakfast Casserole Big from good to absolutely amazing. These simple tips will help you achieve that perfect texture and flavor every time.
- Don’t overmix the egg mixture after adding the cornbread and other ingredients; a gentle fold is all you need to keep the casserole light and fluffy.
- Ensure your cornbread is slightly stale or dried out, as fresh, moist cornbread can make the casserole too wet.
- Always let the casserole rest for 5-10 minutes after baking before slicing. This allows it to set properly, preventing it from falling apart.
- For an extra layer of flavor, consider browning your sausage until it’s slightly crispy before adding it to the mix.
What’s the secret to perfect Yeehaw Breakfast Casserole Big?
The real secret lies in the balance of moist cornbread, rich egg custard, and flavorful sausage. Using salsa verde adds a subtle tang and moisture, making this the best large breakfast casserole for a crowd. It’s a combination I swear by for a truly unforgettable dish.
Can I make Yeehaw Breakfast Casserole Big ahead of time?
Absolutely! You can assemble the entire casserole the night before, cover it tightly, and refrigerate it. Just add an extra 10-15 minutes to the baking time if cooking from cold. This makes mornings so much easier!
How do I avoid common mistakes with a Large Western Brunch Bake?
To prevent a soggy casserole, make sure your cornbread isn’t too fresh. Also, avoid overbaking, which can lead to a dry texture; look for a golden top and a set center. Don’t forget to grease your pan well for easy removal of your Large Western Brunch Bake.
Best Ways to Serve This Hearty Cowboy Morning Bake
Once your amazing Yeehaw Breakfast Casserole Big is out of the oven and rested, it’s time to think about serving! This dish is incredibly versatile and pairs well with a variety of sides, making it perfect for any brunch or breakfast gathering. I often serve it simply with a side of fresh fruit for a refreshing contrast to the rich flavors.
Another fantastic option is to offer a selection of your favorite hot sauces on the side. This allows everyone to customize their slice, adding an extra layer of flavor and making it a true large breakfast casserole with a kick. For a heartier spread, consider pairing it with a simple green salad dressed with a light vinaigrette. The freshness cuts through the richness beautifully.
No matter how you serve it, this Hearty Cowboy Morning Bake is sure to be a crowd-pleaser!
Nutrition Facts for Yeehaw Breakfast Casserole Big
I know many of you are curious about the nutritional breakdown of this delicious dish. Here are the estimated nutrition facts per serving for our hearty Yeehaw Breakfast Casserole Big (this recipe makes 8-10 generous servings):
- Serving Size: 1 slice
- Calories: 450
- Protein: 20g
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 8g
- Sodium: 700mg
- Cholesterol: 150mg
Please remember that these nutritional values are estimates and may vary based on specific ingredients, brands, and serving sizes used in your own kitchen.
How to Store and Reheat Your Big Country Breakfast Casserole
One of the best things about this Yeehaw Breakfast Casserole Big is how well it stores, making it an excellent option for meal prep or enjoying leftovers. Once your casserole has cooled completely, which is crucial to prevent condensation and sogginess, you’ll want to get it into appropriate containers.
For refrigeration, simply transfer individual slices or larger portions into airtight containers. It will stay fresh in the fridge for 3-4 days, perfect for quick breakfasts during the week. For longer storage, this truly is a fantastic make-ahead breakfast casserole for a big family that freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months.
To reheat, microwave individual slices for 1-2 minutes until warmed through, or place larger portions in an oven preheated to 350°F (175°C) for 15-20 minutes, or until hot. Enjoying this hearty dish again is just as good as the first time!
Frequently Asked Questions About Yeehaw Breakfast Casserole Big
What is a Yeehaw Breakfast Casserole?
A Yeehaw Breakfast Casserole Big is a hearty, savory breakfast bake, often featuring a delightful mixture of eggs, sausage, cheese, peppers, and cornbread. It’s designed to be a substantial meal, perfect for feeding a large group, bringing together classic Southern and Southwestern flavors into one comforting dish. I’ve found it to be the ultimate crowd-pleaser for any morning gathering.
Why is it called Yeehaw breakfast casserole?
The name “Yeehaw” evokes the spirit of the American West and Southern hospitality, reflecting the casserole’s robust and comforting nature. It’s a playful nod to the big, bold flavors and generous portions typical of a ranch-style breakfast. When I first heard the name, I knew it had to be a dish that was truly satisfying and full of character.
Can I customize the vegetables in my Yeehaw Breakfast Casserole Big?
Absolutely! This casserole is incredibly forgiving when it comes to vegetables. Feel free to add diced mushrooms, spinach, or even some roasted sweet potatoes for extra flavor and nutrition. Just make sure to sauté any high-moisture vegetables beforehand to prevent your Yeehaw Breakfast Casserole Big from becoming watery.
What kind of cornbread should I use for this big breakfast casserole?
I recommend using day-old or slightly stale cornbread for the best texture. It absorbs the egg custard more effectively without becoming mushy. Whether it’s homemade or store-bought, a plain, unsweetened cornbread works best to complement the savory ingredients in this delicious Yeehaw Breakfast Casserole Big.
Variations of Southern Style Breakfast Bake Big Batch You Can Try
One of the best things about this recipe is its incredible versatility! While I adore the classic version, I’ve experimented with a few delicious twists on this Yeehaw Breakfast Casserole Big to suit different tastes and occasions. Don’t be afraid to get creative and make it your own!
- For those who love a bit more spice and a different meat profile, try a chorizo and potato breakfast casserole big. Simply swap the breakfast sausage for crumbled chorizo and add about 1 cup of diced, pre-cooked potatoes to the mix. It adds a fantastic depth of flavor and a lovely kick.
- If you’re looking for a delightful texture change, consider making a cowboy breakfast bake with biscuits. Instead of cornbread, tear up pre-made biscuits and layer them into the casserole. They create a fluffy, tender base that soaks up the egg custard beautifully.
- For a vegetarian option, replace the sausage with sautéed mushrooms and spinach, or even a plant-based breakfast crumble. You’ll still get that hearty satisfaction without the meat.
- Want a Southwestern flair? Add a can of drained black beans and some corn kernels to the mix. Top with a sprinkle of fresh cilantro after baking for an extra pop of flavor in your Southern Style Breakfast Bake Big Batch.
Yeehaw Breakfast Casserole Big: 1 Amazing Recipe
- Total Time: 39 minutes
- Yield: 8-10 servings 1x
- Diet: Vegetarian
Description
This Yeehaw Breakfast Casserole is a hearty, savory, and slightly spicy dish perfect for feeding a crowd. It features cornbread soaked in an egg custard with sausage, cheese, and peppers, offering a warm and comforting start to your day. This large western brunch bake is ideal for make-ahead meals.
Ingredients
- 1 pound breakfast sausage
- 1 yellow onion, diced
- 1/3 teaspoon chili powder
- 1 teaspoon cumin
- 5 eggs
- 1 cup milk
- 1/3 cup salsa verde
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 1/2 cups cubed cornbread
- 2 cups shredded cheddar cheese, divided
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the breakfast sausage and diced onion with chili powder and cumin until the meat is browned. Set this savory mixture aside.
- In a large bowl, whisk together the eggs, milk, salsa verde, salt, black pepper, and garlic powder to create the custard for this big country breakfast casserole.
- Add the cubed cornbread, 1 1/2 cups of the shredded cheddar cheese, diced red and green peppers, and the cooked sausage mixture to the bowl. Gently stir to combine all the ingredients for your large western brunch bake.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/2 cup cheese on top.
- Bake for 25–30 minutes, or until the top is golden and the casserole is set. Let it rest slightly before serving this delicious Yeehaw Breakfast Casserole.
Notes
- This hearty cowboy morning bake is perfect for make-ahead breakfast preparation.
- Swap the sausage with bacon or veggie sausage for different variations of this big breakfast bake.
- Follow us at @itsnotaboutnutritionrecipes for more easy big breakfast casserole ideas.
- This large breakfast casserole with a kick is excellent for feeding a crowd.
- Prep Time: 14 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg