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:
- 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
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. 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.
the best sausage and hatch green chile breakfast casserole.
Here’s another breakfastreEasy – Sausage and Mushroom Breakfast Casserole for 2
Want more recipes for breakfast:
love these delicious huevos rancheros for breakfast. Perfect for Breakfast!
Tomato Toast with Scallions and Sesame Seeds
delicious avocado toast with chickpeas and eggs.
Sausage and Hatch Green Chile Breakfast Casserole
CourseBreakfast, brunch, Main Course
CuisineAmerican
Ingredients
- Cubed French bread to cover the bottom of your casserole dish
- butter for the bottom and sides of your dish
- 4 oz breakfast sausage
- 6 large to extra large eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- dash of onion powder (optional)
- dash of garlic powder (optional)
- 1 – 1/2 cups heavy cream
- 1/2 cup Hatch Green Chile, diced (I used chile that I roasted but you can use canned chile)
- 2 green onions, tops and bottoms thinly sliced
- 1 cup cheddar, colby or Jack grated
Instructions
- Preheat oven to 350 degrees. Butter your baking dish sides and bottom. Cube enough bread to completely cover the bottom of your dish.
- Cook the sausage until cooked through, but not browned. You want it to not be browned and crispy. When done, evenly distribute over the bread.
- Place the eggs in a bowl and whisk. To the eggs add the salt and pepper with a dash of onion powder and garlic powder if you’re using. Add the heavy cream and combine. Add the green onions, the green chile and half of the cheese. Whisk to completely combine.
- Pour the egg mixture over the bread and sausage making sure everything is submerged in the liquid. Place in the oven for about 30 minutes or until a little firm, but still soft. You do not want to overcook this. You want a softer casserole opposed to one that is overcooked.
- After 30 minutes or your desired doneness, top with the additional cheese and put back into the oven to just melt. Enjoy!
Keywordbreakfast, breakfast casserole, brunch, casserole, green chile, hatch green chile, sausage
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The Best Sausage And Hatch Green Chile Breakfast…
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…
- 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
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. 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.
the best sausage and hatch green chile breakfast casserole.
Here’s another breakfastreEasy – Sausage and Mushroom Breakfast Casserole for 2
Want more recipes for breakfast:
love these delicious huevos rancheros for breakfast. Perfect for Breakfast!
Tomato Toast with Scallions and Sesame Seeds
delicious avocado toast with chickpeas and eggs.
Sausage and Hatch Green Chile Breakfast Casserole
Ingredients
- Cubed French bread to cover the bottom of your casserole dish
- butter for the bottom and sides of your dish
- 4 oz breakfast sausage
- 6 large to extra large eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- dash of onion powder (optional)
- dash of garlic powder (optional)
- 1 – 1/2 cups heavy cream
- 1/2 cup Hatch Green Chile, diced (I used chile that I roasted but you can use canned chile)
- 2 green onions, tops and bottoms thinly sliced
- 1 cup cheddar, colby or Jack grated
Instructions
- Preheat oven to 350 degrees. Butter your baking dish sides and bottom. Cube enough bread to completely cover the bottom of your dish.
- Cook the sausage until cooked through, but not browned. You want it to not be browned and crispy. When done, evenly distribute over the bread.
- Place the eggs in a bowl and whisk. To the eggs add the salt and pepper with a dash of onion powder and garlic powder if you're using. Add the heavy cream and combine. Add the green onions, the green chile and half of the cheese. Whisk to completely combine.
- Pour the egg mixture over the bread and sausage making sure everything is submerged in the liquid. Place in the oven for about 30 minutes or until a little firm, but still soft. You do not want to overcook this. You want a softer casserole opposed to one that is overcooked.
- After 30 minutes or your desired doneness, top with the additional cheese and put back into the oven to just melt. Enjoy!