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Tex-Mex Breakfast Casserole

Tex-Mex Breakfast Casserole

Tex-Mex Breakfast Casserole


A lot of meals around my house start out with “oh hey, looks like those peppers have two days left to live.” Then I remember I have some olives leftover from a casserole I made…and some sausage left over from breakfast yesterday… you catch my drift. Plus, here’s an amazing tip. Don’t ever let your freezer be caught without a puff pastry in it. Some good pastry dough comes in handy all the time.  There you go, don’t say I never gave you nothin! 😉

Anyways, I had one of those lucky days that I had just all the right ingredients I needed on hand, and boy was it delicious! I hope your family enjoyed this tasty Tex-Mex breakfast casserole!

Tex-Mex Quiche

Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Author Anna Angenend Blog


  • 1/2 lb. Jimmy Dean breakfast sausage
  • 1 sheet puff pastry thawed
  • 5 medium eggs
  • 1 small purple onion diced
  • 1 red bell pepper diced
  • 1/2 cup black olives
  • 1 cup mexican blend cheese
  • 1 tsp smoked paprika
  • cilantro optional
  • 1/2 tsp cumin optional
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Prep:

    Preheat oven to 350. 

    Thaw puff pastry. 

    Grease 8x8 pan


    Dice onions and peppers, sauté together in a skillet with the breakfast sausage. 

    Whisk eggs, paprika, cumin, salt, and pepper together. 

    Stir cooked sausage, peppers and onions into eggs. Add in black olives. 

    Spread out puff pastry in 8x8 pan, and pour egg mixtures into pastry. Top with cheese. 

    Bake at 350 for 35 minutes. Baking time may vary for your oven. You will know it's done with the corners are nice and golden, and the middle doesn't jiggle anymore! 

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  • Haley @ Cheap Recipe Blog says:

    This is my kind of breakfast! Use up what’s left in the fridge/freezer and come up with something great… thanks for the recipe 🙂

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