Thank heaven for house guests! With upcoming company this weekend, I went on the search for the perfect breakfast casserole. I didn’t have to search long, as I remembered my friend and neighbor, Tina’s famous casserole. It has always reminded me of something I had at a B and B years ago in Sante Fe. I have had this and made this on several occasions. The fact that you can make it ahead of time, is always a plus. There are many great breakfast casseroles, but I love the simplicity and the fact this only has 6 ingredients. Serve with tortillas, biscuits, or bagels.
frozen hashbrown potatoes (thawed)
1 lb. of pork sausage, browned
1/2 white onion, finely chopped
1 small can of green chilies
12 eggs, beaten
2 cups of cheddar cheese, shredded
salsa and sour cream (optional)
Spray a 9X13 glass casserole dish. Place the whole package of thawed hashbrown potatoes in the bottom of the dish. Top with cooked, browned pork sausage. Sprinkle ½ of a finely chopped onion on top of potatoes. Sprinkle one can of chopped green chilis on top. Pour 12 beaten large eggs over potato mixture. (can be refrigerated at this point or put directly in oven)
Bake for 30 minutes at 350
Take out of oven and cover with 2 cups of cheddar cheese or any cheese of your preference and bake an additional 15 minutes.
Ready to serve with salsa and or sour cream. (optional)