Southwest Egg Bake

Name: Southwest Egg Bake
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 10 servings
Cuisine: American
Ingredients: 14 large eggs; 3 cups whole milk; 2 lb turkey sausage or lean pork sausage; 1 onion; 8–10 oz baby spinach; 3 cups shredded cheese

Peppers, salsa, and pepper jack in a crew-sized egg bake.

Prep: 20 min
Cook: 38 min
Serves 10
Difficulty: easy

Pepper jack, salsa, and bell peppers baked into a Southwest egg casserole — slice, serve, and pass the hot sauce.

456Cal

42gProtein

8gCarbs

28gFat

Ingredients

14 large eggs
3 cups whole milk
2 lb turkey sausage or lean pork sausage
1 onion
8–10 oz baby spinach
3 cups shredded cheese
1 loaf day-old bread

Instructions

Heat the oven: Heat oven to 375°F. Grease a deep 9x13 pan. If using bread cubes, toast them 6–8 minutes so the bake doesn’t go soggy.
Build the pan: Spread sausage, onion, and spinach in the pan. Add half the cheese. (If using bread cubes, fold them through now.)
Egg mix: Whisk eggs with milk, salt, pepper, and a pinch of paprika. Pour evenly. Top with remaining cheese.
Bake to set: Bake until the center is set and the edges are browned. If it jiggles like loose custard, give it 5 more minutes.
Rest for clean slices: Rest 10 minutes so slices hold for the line. Cut into squares; hold warm covered.

Station workflow

Assign one cook to the hot surface and one to assembly. Keep the line moving; don’t crowd the griddle.
Set a warm holding zone (oven at 200°F, food covered) so staggered eaters still get a hot plate.
Run a quick call-proof check: anything crispy stays uncovered; anything soft stays covered.

Cleanup

While plates are served, scrape the griddle/pan and wipe with a damp towel (use tongs + folded towel).
Soak the mixing bowl and sheet pan immediately—breakfast starch sets fast when it cools.

Leftovers

Cool fast: spread on a sheet pan 10 minutes, then portion into containers so it doesn’t sweat.
Reheat rule: eggs reheat best covered at 50% power or low oven heat; don’t nuke on high.