PHX-Green Chile Breakfast Casserole

Friday, October 31st, 2014


Ingredients:

6 cups frozen shredded hash brown potatoes
2 cups shredded Monterey Jack or Cheddar Cheese
2 cups sausage
½ cup chopped green chilis
8 eggs or 2 cups of Egg Beaters
2 12-ounce cans evaporated milk or evaporated skim milk
¼ teaspoon salt
¼ teaspoon pepper

Preparation

  1. Crumble the sausage into a skillet and brown.
  2. Preheat oven to 350°.
  3. Grease two 2-quart rectangular baking dishes.
  4. Arrange half of the frozen hash brown potatoes evenly in the bottom of each dish.
  5. Sprinkle each dish with half the sausage, green chilis, and cheese.
  6. In a large mixing bowl beat 8 eggs until the whites and yolks are mixed or use 2 cups of Egg beaters.
  7. Stir the 2 cans of evaporated milk into the eggs and add ¼ teaspoon of salt and ¼ teaspoon of pepper.
  8. Pour half of the egg/seasoning mixture on top of other ingredients in each dish.
  9. Bake uncovered in a 350 degree oven for 40 to 50 minutes or until the center appears set. Let stand 5 minutes before serving.

12 servings

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