spicy Texas breakfast casserole

Are you looking for a spicy breakfast casserole that’s great for the whole family? Nothing makes a casserole more authentic than pasta, and true-to-form, this recipe is inspired by flavors of Southweestern cooking and Mexico. It’s gooooood, and it’s perfect for when you get your whole family together and cook in the summer heat. Recommended for pot-lucks year round, regardless of if it’s breakfast or supper time. Kiddos will love it.

This breakfast casserole recipe,  courtesy of the National Pasta Association, is low in fat and substitutes regular egg with egg substitute or egg white. You can use low fat ingredients if you like, or modify the recipe to suit your tasyes.

Recipe Ingredients:

Spicy Texas Breakfast Casserole

Serving Size: makes 10 servings


  • 1 pound medium egg noodles
  • 3/4 pound mild breakfast sausage
  • 1 small onion, chopped
  • 1 small red bell pepper, chopped
  • 1 (16-ounce) can diced tomatoes, drained
  • 1/4 cup egg substitute, slightly beaten (or 1 large egg, slightly beaten)
  • 1 (10.75-ounce) can low-fat or regular cream of mushroom soup, mixed with one can of water
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon chili pepper
  • 2 cups low-fat or regular cheddar cheese
  • Picante sauce


Cook pasta according to package directions.

While pasta is cooking, sauté sausage, onion, and bell pepper in a skillet. Drain sausage mixture.

While mixture is draining, scramble eggs in skillet.

When eggs are done, add eggs, soup with water, tomatoes, spices, pasta and sausage mixture to a greased 13x9x2-inch pan. Sprinkle top with cheese.

Bake in preheated 350°F (175°C) oven for 20 minutes or until cheese is melted.

Serve topped with picante sauce.


Recipe and photograph courtesy of the National Pasta Association.

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Makes 10 servings.

Recipe and photograph courtesy of the National Pasta Association.