Green chili hash browns

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This turns out thin and crispy, not thick and soft as some varieties do.

 

1/2 package frozen hash browns

4 beaten eggs

1/2 cup milk

1 cup pepper jack cheese

2 4 ounce cans mild green chilies – undrained

1 teaspoon salt

 

Preheat the oven to 375 degrees. Prepare a 9×13 or 11×13 baking dish. Mix the eggs, mild, cheese, green chilies and salt. Fold in the frozen potatoes.

Press the mixture into the prepared pan. Bake for 45-60 minutes (depending on how crispy you like the potatoes).

 

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Contest winning! Green chili breakfast casserole

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It won!!!

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This was Christmas brunch this year. It was fabulous.

1 pound breakfast sausage cooked and drained

3/4 loaf of 3 day of french bread cubed small

6 eggs

2 3/4 cups half and half

1 small can of diced green chilis drained

8 oz shredded sharp cheddar cheese

5 green onion (white and green) diced

4 ounce can mushroom drained

1/2 teaspoon salt

1/4 teaspoon dried mustard

1 1/2 teaspoons worchestershire

1/4 teaspoon paprika

1/4 teaspoon black pepper

Dash of tabasco… or more 👍

Butter a 9×13 casserole pan. Layer bread, then cheese, then mushrooms, then green onions, and finally sausage. Mix the egg, half and half, spices and green chilis in a bowl. Pour over all ingredients in the casserole dish. Cover. Refrigerate overnight. Bake in a 300 degree oven uncovered for 1 hour or until knife inserted in center comes out clean.

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Breakfast bake

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This is perfect for any leftover bread from the week. French bread, rolls, hamburger buns, sandwhich bread….. my favorite is leftover good quality buns. You can make if the night before if needed. The leftovers save well and reheat well for many breakfasts. Another fun part is that I use a different vegetable in it each week. Usually it depends on what is leftover also. Alternate choices are green onion, yellow onion, green bell pepper, orange bell pepper, roasted poblanos, etc. I keep it simple and try to not buy a million items to make it.

Leftover bread – 2-3 rolls or about 4-6 sliced of bread

1 cup of diced veggies. Today was green onion

1 breakfast sausage roll. I like natural uncured pork sausage or spicy pork sausage

8 eggs

2/3 cup milk

salt and pepper

1/2 cup cheddar cheese (optional)

 

Cook the sausage in a pan over medium heat. Press on paper towels to remove all grease once well done.

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Preheat oven to 325 degrees and prepare an 8×8 or 9×9 casserole pan. Cube the bread and add it to the baking dish.

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Dice the veggies and add them on top.

Add cooked sausage over the bread mixture. Gently mix all to separate layers.

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Now place the eggs into a separate bowl. Whisk in the milk as well as about 1/4 teaspoon each of salt and pepper.

Bake uncovered for about 45 minutes or until a knife inserted into the center comes out clean. Add cheese (is desired) and bake 1-2 minutes more until melted.

If I make this a day ahead, then I assemble (without cheese), cover, and refrigerate the casserole pan just before the bakng stage. It will need about 15 minutes longer in the oven if baking it cold.