Breakfast/Brunch

The Best Sausage And Hatch Green Chile Breakfast Casserole.

August 26, 2021 by Becky Spoon

This Sausage and Hatch Green Chile Breakfast Casserole was delicious. I had just roasted fresh Hatch Green Chile so decided I’d use some in a breakfast casserole. It is the season to harvest these magnificent chile’s from New Mexico after all.

If you can only find canned green chile at your local store, these are what I have used canned. I like the Hatch Green Chile brand: https://amzn.to/3PPruHQ

If you click on the link the price is for 12 – 4 ounce cans which I think is a good price. I use these also, especially if I need a large amount and don’t have my usual from New Mexico. I also use this brand on occasion because I can get it from my local HEB. https://amzn.to/3PU6iRf.

What you need for this delicious recipe:

What ingredients do you need to make this Hatch Green Chile Breakfast Casserole.

French bread preferably, but other bread would work

butter
breakfast sausage
large to extra large eggs
salt
black pepper
onion powder
dash of garlic powder
heavy cream
Hatch Green Chile
green onions
cheddar, Colby. or Monterrey Jack

What breads would work?

Crusty sourdough
Ciabatta bread
stale white sandwich bread
French Bread
Italian Loaf

Assorted fresh breads on a white isolate background.

Tips for making this casserole:

Normally I would make this recipe the day before and refrigerate over night uncooked. You can do that when you make your, but because I decided I wanted this for breakfast, I made it the same morning and I think I liked it’s better.

Maybe it seemed fluffier? I’m not sure, but the bread was still defined; well, it was just delicious. Maybe it was a little like bread pudding? Savory Bread Pudding? BTW, bread pudding is one of my all time favorite desserts.

The recipe calls for one and a half cups of heavy cream. You can use half whole milk and cream.

If you use one of the more crusted breads I would add 3/4 to 1 more cup of liquid. That crusty bread will definitely soak up your liquid.

I add my seasonings to my milk before I add the eggs. This will insure you have enough salt and pepper and your desired seasonings without having to taste raw eggs.

What Do I cook these in?

I love these casserole dishes. They are Staub I found on sale, but what I like about them is they are the perfect casserole for one or two people. https://amzn.to/3sR0GuG.

I also like these multi-purpose lasagna pans. They are perfect for this dish.https://amzn.to/3PRadhB

the best sausage and hatch green chile breakfast casserole.

I made some homemade hash browns to have along side this Hatch Green Chile Breakfast Casserole. I had one fresh out of the garden tomato left. This was just a delicious meal. For the hash browns, I placed a medium potato in the microwave on the “potato” mode. When it ended, even though it was still a little firm, I grated it being really careful because It was still hot!

I heated a non-stick skillet to medium high with just a little oil in the bottom. I added the shredded potatoes, sprinkled with a pinch of salt and pepper and allowed them to brown on the first side without moving. Then I flipped them over, breaking them up a little so all of them will brown, continuing to flip until they are golden brown.

Need another breakfast casserole?

Here’s another breakfastreEasy – Sausage and Mushroom Breakfast Casserole for 2

Easy – Sausage and Mushroom Breakfast Casserole for 2

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CourseBreakfast, brunch, Main Course

CuisineAmerican

Keywordbreakfast, breakfast casserole, brunch, casserole, sausage

i love these – chorizo, potato and eggs fried burritos with red sauce.

August 18, 2021 by Becky Spoon

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I’m not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that. Likely we were in Ruidoso and I came home and duplicated them. I’ve made these with many different fillings. Why not make a breakfast wet burrito and stuff it with potato, chorizo and eggs? Well, of course! Perfection.

I had Hatch red chile sauce already made from enchiladas. Of course, I didn’t want that to go to waste so I thought the other day that I’d love that for breakfast. Decided if I could make breakfast enchiladas with eggs in them, that this burrito should work also and wow did it every. So delicious!

i love these chorizo, potato and egg fried burritos with red sauce.

Of course a key component in this dish is the Hatch red chile sauce. I make this sauce form Hatch dried chile and once you start making this sauce I think it will become your favorite enchilada sauce. You may be able to find them at your local grocery store or there’s different websites you can order them. I’ve actually ordered these online from Amazon https://amzn.to/3xTm0k1.

If I’m in New Mexico, I’ll load up on them. When I run out, I order them online to get the real thing. Here’s my recipe for red chile sauce. It’s kind of a process at first, but the original paste makes a lot of sauce. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

If you don’t want to make the sauce from scratch most grocery stores have canned Hatch Red Enchilada Sauce. https://amzn.to/37PwGWi.

New Mexico Hatch Red Chile Beef Enchiladas

i love these – chorizo, potato and eggs fried burritos with red sauce

This deliciousness for breakfast is crazy. You can make these up to the point of frying them and store in the refrigerator over night. Next morning fry them, heat the sauce and you’re set. You will not regret this recipe. Let me know if you make this!!

i love these – chorizo, potato and eggs fried burritos with red sauce.

I'm not sure when I ate the first wet burrito, but these chorizo, potato and eggs fried burritos with red sauce became a favorite after that.

Print Recipe

CourseBreakfast

CuisineMexican

Keywordbreakfast, burritos, fried burritos, Hatch red chile sauce, homemade chorizo, New Mexico, wet burritos

Servings servings

Ingredients

For the Hatch Red Chile Sauce

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 white onion, quartered
3 cloves garlic
heaping tablespoon flour
1 tsp crushed Mexican oregano
water or chicken stock
1 tsp salt, or more to taste

For the Burritos

1-2 cups Hatch Red Sauce (a can of Hatch Red Enchilada Sauce can be substituted)
1 medium potato, diced
8 oz chorizo
4 eggs, beaten
2 tbsp butter for cooking the eggs
cheddar or Monterrey jack cheese, grated
2 large burrito size flour tortillas
peanut oil or vegetable oil for frying
salt and pepper
Mexican Crema for serving

Instructions

For the Red Chile Sauce

This will make much more chile paste than you'll need for just this recipe. Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Add the onion and the garlic. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a little water if you need to. Discard the skins or seeds.
Warm the oil in a skillet. Add the flour and cook for a minute or 2, stirring. Add enough water or chicken stock to make a pretty thin gravy. Add the chile mixture a little at a time, tasting until you reach the desired chile taste you want. If you have some left, you can freeze until you need later. Add the crushed oregano and salt to taste. Cover and cook for about 20 minutes, adding water if needed. You want a pourable sauce, not a thick sauce. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce.

For the Burritos

Heat enough oil in a non stick skillet to cover the bottom and heat to medium high. Add the potatoes and a little salt and pepper. Brown the potatoes on both sides, then reduce the heat to low and cook until the potatoes are tender. Remove the lid, increase the heat and crisp up the potatoes. Remove and set aside.
Add the chorizo and cook it for a few minutes until cooked through. Drain on paper towels and add to the potatoes.
Wipe the skillet out and add the butter. When melted add the beaten eggs, folding over until done, but not dry. You want them to be soft.
Add the eggs to the potato and chorizo and add some cheese. Add a tablespoon or 2 of the red chile sauce.
Heat a griddle or large skillet and heat the flour tortillas until they have puffed and have softened, Place on a flat surface and divide the mixture among each tortilla. Place in the middle of the tortilla. Fold the sides over, then roll from the end closest to you, trying to make as tight as possible, but not breaking so the filling will not come out when you fry.
Add enough oil, about an inch, to a skillet to hold both burritos. Het to medium high. You don't want the oil smoking. Place the burrito into the skillet, seam side down. Cook until browned, then turn so that all sides have browned. When done, place on a wire rack to drain.
Heat the broiler. Pour some of the red chile sauce into a bowl or on a plate. Place the burrito on top, then ladle more sauce over the burrito. Top with more cheese. Place in the broiler and allow the cheese to quickly melt. Remove from the oven, add some Mexican crema if you like and serve! Enjoy!

delicious shakshuka or eggs in tomatoes.

September 24, 2020 by Becky Spoon

Have you had Shakshuka before? If not, you have to make it! This dish is so easy, yet soooo delicious.

What is Shakshuka? Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in Mediterranean cultures for centuries. There you go! I see many variations of the recipe! One thing I did was add Harissa paste, which I love, love! It adds a little heat and lots of spice to the dish. This is the Harissa I buy: https://amzn.to/302WXNe

Here’s a link from Food and Wine that gives some other uses for Harissa https://www.foodandwine.com/lifestyle/9-ways-use-harissa.

1. Burgers. Mix harissa paste into the burger meat itself or blend it into ketchup or mayo for a zingy condiment.

2. Roasted vegetables. Harissa’s heat is especially good with sweet vegetables like squash, carrots and fennel; toss the chopped vegetables with the paste before roasting.

3. Salad dressing. Add a spicy kick to salad by whisking harissa into a lemony dressing. It’s delicious tossed with raw julienned carrots.

4. Rub. The spice paste becomes an instant rub for luxe cuts of meat like a crown roast of pork or a leg of lamb or more humble chicken legs.

5. Hummus. Mix it into store-bought hummus or make your own, like this one with carrots.

6. Yogurt. Whisk harissa into yogurt to make a hot-and-cold sauce for grilled meats, like lamb chops.

7. Pasta. Southern Italy is not so far from North Africa, so using it in pasta dishes isn’t a huge stretch. Try it in a basic tomato sauce or with roasted broccoli rabe.

8. Chicken wings. Any spicy condiment always ends up on a chicken wingand harissa is no exception. Try these sticky wings made with harissa honey.

9. Eggs. More complex than Tabasco and even everyone’s beloved Sriracha, harissa is insanely delicious on a breakfast sandwich.

and of course, Shakshuka.

delicious shakshuka or eggs in tomatoes.

This dish came together so fast! I didn’t have any, but a delicious flat bread would work so well with this, or even just a piece of toast or a tortilla!

To make this I sautéed onions, garlic and peppers, added some smoky paprika, fresh tomatoes and the harissa! I used fresh tomatoes, but you can use a good canned tomato too like San Marzano. I then made a couple of nest in the sauce and added some eggs, allowed them to cook and had a delicious breakfast! I dotted it with some feta cheese too. If I had Haloumi cheese I would have used that.

Need another breakfast dish ? Try this cream cheese and salmon toast! https://the2spoons.com/toast-with-cream-cheese-and-salmon/

Here’s the recipe for the Shashuka! Enjoy!

Shakshuka with Feta

Print Recipe

CourseBreakfast, brunch

CuisineAfrican

Keywordbreakfast, brunch, eggs, feta, fresh tomato sauce, harissa, peppers, shakshuka

Servings servings

Ingredients

2 tbsp extra virgin olive oil
1/2 white onion, sliced
1/2 red or green bell pepper, or a combination
2 cloves garlic, chopped
5-6 roma tomatoes, diced or 14 1/2 oz can tomatoes
1 tsp smoked paprika
1 tsp harissa
2-4 eggs

Instructions

Add oil to a non stick skillet. Add the onions, peppers and garlic and cook until the onions are translucent. Stir in the smoked paprika and harissa and toast, stirring to prevent burning.
Add the tomatoes , lower the heat to medium low and cover the pan. Continue to cook tomatoes about 10-15 minutes , stirring occasionally.
When ; your tomatoes have broken down and a nice sauce has formed, create a nest or in the sauce. Crack eggs into each next, or hole.
Cover your pan with a lid and cook until the whites have set and are cooked through, yet your yolks are still runny. Doneness of your eggs are a personal preference. When done, garnish with fresh parley or cilantro.

love this mesquite smoked brisket hash for breakfast.

September 15, 2020 by Becky Spoon

Smoked Brisket Hash for breakfast is one of my favorite uses for the leftovers. We love hash for breakfast anyway, but there’s just something about using the leftover smoked brisket that takes it to a whole new level. It’s Smokey, tender, there’s always a little fat that just melts everything together.

Top this hash with an egg, drizzle with your favorite hot sauce or I used BBQ sauce, add your favorite toast, and you have the perfect breakfast. Honestly makes me want to make this again right now!

Hash is a great meal for breakfast, lunch or dinner. My mom would always make hash for dinner with leftover pot roast and it was so delicious!

love this mesquite smoked brisket hash for breakfast.

I start the dish by cubing a potato. I like to use the russet because you can get a nice crisp on the outside and tender on the inside. I only add a couple of tablespoons of olive oil to the bottom of a nonstick pan, add the potatoes over medium heat. I salt and pepper them and when they start to brown, I turn them, throw a lid on for maybe 5 minutes so they can start to soften. i then remove the lid and add diced onions, green and red peppers, and jalapenos (optional). I now leave the lid off, allow the bottom to brown and the onions and peppers to cook, turning to make sure it’s all browned and delicious.

I then toss the cubed brisket in at the last few minutes and just cook until heated through! Voila! Perfect breakfast! Oh, I forgot, fry up an egg or poach and egg, throw it on top, let the yolk of that egg serve as a yummy sauce, then drizzle with your favorite hot sauce or BBQ Sauce. I always use a squeeze bottle for drizzling onto the food so that you don’t just drop a big blob on your food.

If you aren’t using squeeze bottles in your kitchen, you’d love them. I put sauces in them, dressings, etc., that I can drizzle on food rather than placing a big blob on top. I also put oil in them and keep by my stovetop for easy access when I want to coat a pan for sautéing without having to get the large container of oil out. These are similar to what I usehttps://amzn.to/33vr5Sq

love this mesquite smoked brisket hash for breakfast.

Before I share this recipe, here’s another favorite hash recipe: https://the2spoons.com/potato-and-smoked-sausage-hash-biscuit-and-gravy/

Here’s a recipe for the brisket hash! Enjoy!

Smoked Brisket Hash

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CourseBreakfast, dinner, Lunch

CuisineAmerican

Keywordbreakfast, breakfast hash, brisket, hash, homemade biscuits, potato, Smoked Brisket

Prep Time10

Cook Time20

Total Time30

Servings Servings

Ingredients

1 Large russet potato, diced
1/2 Onion, diced
1/2 green bell pepper, diced
4-5 slices smoked brisket, diced
Oil for cooking potatoes
1 tsp salt & Pepper to taste
2-4 eggs, fried or poached for topping the hash
hot sauce or BBQ Sauce, optional

Instructions

Pour enough oil to cover the bottom of a large skillet. I use a non stick iron skillet. Heat to hot but not smoking and add the potatoes. Brown the potatoes turning to brown on both sides. Reduce the heat, cover and cook until the potatoes have softened, but not done. Add the onions and peppers and cook until the onions are translucent.
Raise the heat to medium high, and quickly brown the potatoes turning until you have a crispy potato. Add the brisket and just heat through.
Fry or poach your eggs. Add the hash to a bowl or plate, top with your eggs and drizzle with BBQ sauce or your favorite hot sauce. Enjoy!

authentic chilaquiles rojos.

August 22, 2020 by Becky Spoon

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These Chilaquiles Rojos are the real deal. When I’m lazy, I’ll make chilaquiles with store bought tortilla chips and jarred salsa like these: https://the2spoons.com/cheater-chilaquiles-with-poached-eggs/

They are good but nothing like the authentic which are made from roasted tomatoes and chilies to make a sauce and the tortillas are fried to a crispy deliciousness.

Chilaquiles in Mexican cooking means a dish of fried tortilla strips typically topped with a spicy tomato sauce and cheese! Because I wanted this for breakfast I added a fried egg, then topped with Queso Fresco cheese and chopped onions and cilantro. So delicious.

authentic chilaquiles rojos

To make the sauce I roasted garlic, onion, roma tomatoes, a jalapeno and several chile de arbol. I then fry the tortillas and add all the roasted ingredients to a blender with a little water and a pinch of salt. I add a little oil to a pan, a little onion then the salsa and cook to a simmer and then add my tortillas. I left mine whole, but you can crumble the tortillas.

I then add them to a plate and top with a fried egg with more chopped onions, queso fresco and cilantro. So good.

I use my Nutribullit to make the salsa because it just pulverizes everything! Here’s a link for it: https://amzn.to/2CNrLJw

authentic chilaquiles rojos

Other than the jalapeno or serrano chile in the salsa I used Chile de Arbol. I found them in my local grocery store, but you can order them on line: https://amzn.to/2COimkX

Ok, here’s the recipe. Don’t be discouraged by making these wonderful mexican sauces and salsas from scratch with dried chilies and roasting vegetables because once you get used to it, you will see how easy it is and what an amazing difference it makes. Enjoy!

Chilaquiles Rojos

Print Recipe

CourseBreakfast, brunch

CuisineMexican

Keywordauthentic, authentic chilaquiles, chilaquiles, chilaquiles rojo, mexican food

Servings servings

Ingredients

For the Salsa

6 Roma tomatoes
1 inch slice of white onion
1 jalapeno, I seeded but if you like spicy leave them in
6-8 chile de Arbol
2 cloves garlic, whole
water
oil for the salsa
a small amount of fresh sliced onion for the salsa pan after pureeing

For the Chilaquiles

4 fried corn tortillas, halved or slightly broken up
The salsa
queso fresco cheese
chopped onions, cilantro for garnish

Instructions

On a Comal, griddle or iron skillet place the tomatoes, onion, garlic and chile de arbol. Turn as they brown. Remove the chile once it starts to brown because it easily burns.
Add all the roasted ingredients to a blender or a Nutribullet like I do. Blend until smooth.
In a skillet add about a tablespoon of oil. add the thinly sliced onion, just about one thin slice halved, then the salsa and bring to a simmer.
Meanwhile, heat enough oil in a skillet to fry your tortillas. I half them first. Quickly fry them until crisp. Remove and drain on paper towels.
Either add the tortilla half's or slightly broken to the simmering salsa. Allowing them to soften for just a minute or so. Remove to individual plates and top with a fried egg. Add finely chopped onion and cilantro to the top, along with the queso fresco or cheese of your choice. Enjoy!

easy lemon strawberry dutch baby with whipped cream.

August 1, 2020 by Becky Spoon

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I love this lemon strawberry dutch baby! It is so easy and the perfect dish when you don’t want to make a bunch of pancakes. Perfect for breakfast, brunch and why not dinner? This is not hard to make but so delicious and looks great!

Who doesn’t love dishes that are loaded with fresh berries in the summer? The berries are tossed with sugar and the zest of a lemon and added to the final dish after it has cooked in the oven.

easy lemon strawberry dutch baby with whipped cream

I made these in a small iron skillet I’ve had for years. I think the iron skillet is perfect to make these in because you heat the butter on your stovetop, pour the batter in then place it in the oven. The iron skillet holds the heat beautifully that helps the pancake puff up. Here’s the 10 inch skillet I use: https://amzn.to/2D5nRMc.

easy lemon strawberry dutch baby with whipped cream

Here’s a similar recipe on the blog, my Blueberry Banana Lemon Ricotta Pancakes! They are delicious too. Here’s the link: https://the2spoons.com/blueberry-banana-lemon-ricotta-pancakes/

Here’s the new recipe for this delicious Dutch baby.

lemon strawberry dutch baby

Print Recipe

CourseBreakfast, brunch

CuisineAmerican

Keywordblueberries, dutch baby, strawberry

Servings servings

Ingredients

For the Berries

2 cups fresh strawberries
1 cup blueberries (optional)
1/3 cup sugar
zest of one lemon

For the Dutch Baby

3 large eggs, room temperature
1/3 cup whole milk, room temperature
3/4 cup All purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 tsp ground cinnamon
4 tbsp unsalted butter, divided
1 cup whipped cream
1 tsp vanilla
2 tbsp powdered sugar
Pancake syrup, optional

Instructions

Preheat oven to 425 degrees. In a bowl, combine the sugar and lemon zest. Toss the sliced strawberries and blueberries with 2-3 tablespoons of the lemon sugar and set aside.
Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
Melt 2 tablespoons butter in a 10 inch skillet, preferably cast iron, over medium heat allowing it to brown a little. Pour the batter into the skillet. Arrange 4-5 strawberries and some of the blueberries over the batter, then sprinkle with 1 – 2 teaspoons of the lemon sugar.
Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven while cooking and cook for 12-15 minutes.
Serve with the remaining berries, the lemon sugar and the whipped cream. Serve with syrup if you like.