|I’ve been tasked with making a breakfast dish for church on the 4th Sunday of each month – and I need to make enough to last for both Sunday services. That’s a lot of breakfast – which means that the more complex dishes are out of the question. It has to be fairly simple, and able to be made in quantity.
My thoughts immediately turned to some sort of breakfast casserole – but the recipes I found online all looked bland. Folks that know me know that I don’t do anything bland! So, I’ve spent the last couple of days experimenting with my own combinations of ingredients, and I’ve hit upon what I believe to be the perfect blend. It’s a delicious combination of egg, breakfast sausage and cheese, with green chilies added to give it the requisite Southwestern flair. This morning, I was finally able to nail down the correct proportions of ingredients, so I present it to you now. When you create your own recipe, you of course get naming rights, so I named it as I saw fit.
One note to add, it seems to work out better to assemble it the night before, to allow the croutons to absorb some of the liquid. And speaking of liquid, if it seems too watery, cut down the milk next time around.
|1 lb||Ground breakfast sausage|
|1 medium||Onion, diced|
|2 Tbs||Canola oil|
|1-1/3 cup||Frozen hash brown potatoes|
|1-4oz can||Chopped green chilies|
|1||Green bell pepper, diced|
|1||Red bell pepper, diced|
|1 tsp||Red pepper flakes|
|1 tsp||Ground mustard seed|
|1-1/2 cups||Seasoned croutons|
|2-1/2 cups||Mild cheddar cheese|
|In a medium skillet, sauté sausage and diced onion. Drain; set aside.
In a mixer on low speed, combine hash browns, eggs, milk, green chilies, bell peppers, pepper flakes, mustard seed, paprika, and 1 cup cheese. Mix thoroughly; add sausage mixture and mix until coated thoroughly.
Cover the bottom of a 9”x13” baking dish with croutons, and then pour egg mixture over top, taking care to cover the croutons thoroughly. Cover mixture with remaining cheese. Wrap tightly, refrigerate overnight. The next morning, bake in a preheated 400° oven for 45 minutes until cheese starts to get bubbly. Allow to rest 5 minutes before serving.