I love a good breakfast casserole don’t you?
Because, instead of getting up at the crack of dawn and making 5 or six separate breakfast items for a crowd, you can hit snooze, pop one of these babies into the oven and brew a pot of coffee and serve it with some fruit and toast and call it a (relaxed) morning. I especially love this one because instead of the casserole being full of bread, it’s a little heartier as the base is shredded potatoes.
Last weekend we had our annual Easter Egg Hunt with the grand babies.
I’d been out of town for two weeks with my ailing Daddy in Michigan, and didn’t have time to make twenty cute Easter food dishes like I usually do. We made bunny pancakes and served syrup in egg cups with fresh fruit in little plastic chicks and had breakfast.
I decided instead of making all those cute Easter-themed foods, I’d let the kids decorate their own lamb cupcakes – so simple with chocolate cupcakes, white store bought icing, mini marshmallows, Reese’s mini eggs for the head and googley eyes. They turned out so cute!
However, I did make frosted cookies in Michigan with my cousin Diane and very carefully packed and brought them home in my carry bag on the plane.
Anyway, for the parents, I usually have something in the kitchen so enter….
The overnight egg casserole.
This one is loaded with shredded potatoes, Hatch green chiles, sausage and cilantro. You know us Southwestern folk – we love our flavor bombs! You can serve it up with sliced avocados, salsa and salsa verde…oh…and like every Southwest cook, don’t forget the hot sauce!
- Drizzle of olive oil
- 1 package breakfast turkey sausage, cooked
- 2 c. shredded hash brown potatoes (if frozen, thawed)
- 1 medium onion, diced
- 12 eggs
- 1 c. milk
- 1 c. greek yorgurt
- 1 c. chopped roasted green chiles (I used Hatch)
- 1 c. monterey jack cheese, shredded
- ½ c. chopped fresh cilantro
- 1 t. kosher salt, divided in half
- ¼ t. pepper
- Garnishes - salsa, salsa verde and sliced avocados, hot sauce
- Preheat oven to 350º
- spray a 9 x 13 baking dish -sides and bottom
- In a non-stick skillet cook the turkey sausage until crumbled and browned
- Add in chopped onion and cook 4 minutes or so until translucent
- Add in shredded potatoes and chiles, salt and pepper and mix well
- Spoon into baking dish and spread evenly.
- Sprinkle cheese over top potato mixture
- Beat eggs with milk, Greek yogurt, cilantro and another ½ teaspoon of salt and pepper.
- Pour over potato mixture.Bake until the top is golden brown, about one hour. A knife inserted should come out clean when done. Let set for 5 minutes then slice and serve with garnishes
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