Green Chile Breakfast Casserole

The mission, if you choose to accept, is to make something different for breakfast this week.

Breakfast is often the most overlooked meal of the day. I spent years skipping breakfast and starving to death before lunch. I’ve since changed up my routine and can’t make it in the mornings if I don’t eat something.

Savory breakfasts have always been my thing. I’ll eat some French toast or waffles every now and then, but when faced with the decision between a sweet breakfast or a savory one, I’ll choose savory everytime.

My most recent mission is to figure out new breakfast meals almost every week. I used to eat a breakfast sandwich with egg & cheese on an English muffin every morning for about 2 years, but got burned out on it a few months ago. Now, my meal-prepping weekends usually consist of making something, anything different. I usually make something in a big batch, so a casserole or bake or skillet, then eat on it throughout the week.

My most recent venture was this spicy number. I had some leftover hashbrowns in the freezer, a huge can of green chiles in the cupboard, and then this recipe was born.

Green chiles are my jam. Those New Mexico staples are a favorite of mine. Fresh or canned, I’ll put them in almost every Mexican or Southwestern-style recipe. Get on my green chile level!

Rob always makes fun of me for making casseroles, but seriously y’all—they’re the best. Especially breakfast casseroles. They last forever, they’re delicious, and are easy to make. C’mon, Rob. You need to get on the casserole train or bust!

Green Chile Breakfast Casserole

• Servings: 6-8
• Time: 1 hr
• Difficulty: Easy
• Print

A spicy, hearty Southwestern-inspired breakfast casserole with everything but the kitchen sink.

Ingredients

• 1 lb. spicy breakfast sausage
• 1 TBS. olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 (8 oz) can diced green chiles
• 1 (14 oz) can black beans, drained and rinsed
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 3 cups frozen hashbrowns, thawed
• 6 eggs
• 2 tsp. chipotle chili powder
• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• salt & pepper

Directions

1. Preheat oven to 375 degrees. In a large skillet, heat oil over medium high heat. Add sausage and cook, 4-5 minutes, until browned. Add onion and bell pepper and cook until veggies are tender, about 3-4 minutes. Stir in beans, hashbrowns, and half of the spices.
2. In a large bowl, whisk together eggs, green chiles, and the rest of the spices. Season with salt and pepper.
3. Grease a large 13×9 inch baking dish. Stir cheeses into sausage mixture. Add half of the sausage mixture to the pan. Pour half of the egg mixture on top. Add remaining hashbrown mixture and top with rest of eggs. Sprinkle shredded cheddar cheese on top if desired.
4. Bake, uncovered, for 40-45 minutes.

Step-By-Step Instructions

Preheat oven to 375 degrees. In a large skillet, heat oil over medium high heat. Add sausage and cook, 4-5 minutes, until browned. Add onion and bell pepper and cook until veggies are tender, about 3-4 minutes. Stir in beans, hashbrowns, and half of the spices.

In a large bowl, whisk together eggs, green chiles, and the rest of the spices. Season with salt and pepper.

Grease a large 13×9 inch baking dish. Stir cheeses into sausage mixture.

Add half of the sausage mixture to the pan. Pour half of the egg mixture on top.

Add remaining hashbrown mixture and top with rest of eggs. Sprinkle shredded cheddar cheese on top if desired.

Bake, uncovered, for 40-45 minutes.