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The Best Sausage And Hatch Green Chile Breakfast Casserole.

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Sausage and Hatch Green Chile Breakfast Casserole
Sausage and Hatch Green Chile Breakfast Casserole

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:

Sausage and Hatch Green Chile Breakfast Casserole

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.

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

Sausage and Mushroom Breakfast Casserole
Sausage and Mushroom Breakfast Casserole

Sausage and Mushroom Breakfast Casserole

Easy – Sausage and Mushroom Breakfast Casserole for 2

Print Recipe Pin Recipe
Course Breakfast, brunch, Main Course
Cuisine American
Keyword breakfast, breakfast casserole, brunch, casserole, sausage

Quick & Spicy Breakfast Tostadas – Great for Dinner too!

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Spicy Breakfast Tostadas
Spicy Breakfast Tostadas

Everyone knows I love breakfast and these Quick & Spicy Breakfast Tostadas will not disappoint! Layered with black beans, breakfast sausage, chile con queso, then topped with a fried egg and homemade guacamole! The absolute best breakfast!

Spicy Breakfast Tostadas

I used store bought tostadas which makes this breakfast even easier. I used the brand from HEB which is Mi Tienda by HEB. I purchased the Amarillas yellow corn but they have red also. Here’s the link for those https://www.heb.com/product-detail/mi-tienda-amarillas-yellow-tostadas/2275018.

See the source image

This brand from Walmart is good too: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=17804102&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCharras-Corn-Tostada-12-3-oz-Pack-of-8%2F17804102.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Bob Armstrong Dip
Bob Armstrong Dip

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Here’s another breakfast recipe from the blog:https://the2spoons.com/easy-brisket-breakfast-burritos/.

Brisket Breakfast Burritos
Brisket Breakfast Burritos

Spicy Breakfast Tostadas

Print Recipe
Course Breakfast
Cuisine Mexican, Texmex

Ingredients
  

For the Black Beans

  • 1 tbsp vegetable oil

  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely
  • 1 jalapeno, finely chopped
  • 1 15 oz can black beans, rinsed
  • 2 tbsp fresh lime juice
  • salt and pepper to taste

Queso

  • 3 tbsp unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 large poblano chile, chopped
  • 3 jalapenos, finely chopped
  • 2 garlic cloves, grated
  • 2 medium tomatoes, chopped
  • salt
  • 2 tbsp all purpose flour
  • 1 1/2 cups milk (or more depending on the thickness you desire)
  • 1/2 lb Monterrey Jack cheese, grated
  • 1/2 lb medium or sharp cheddar cheese, grated
  • 1/4 lb velveeta

For the Guacamole

  • 3-4 avocados
  • 1-2 Serrano or jalapeno chile, seeded and finely chopped
  • 2 tbsp diced white onion
  • 2 garlic cloves
  • juice of 1/2 to 1 lemon (I just taste after I add a little)

  • 1 Roma tomato, diced
  • salt to taste
  • fresh ground pepper (optional)

For the Tostadas

  • 2 Crispy Tostadas of your choice (see blog content for suggestions)
  • Black Beans
  • Queso
  • 2 servings of breakfast Sausage browned and crumbled
  • guacamole
  • 2-4 eggs fried sunny side up

Instructions
 

For the Black Beans

  • Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

  • If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash.  At this point, it is pretty much done but you want to add your lemon and salt to taste.  After you get your seasoning and lemon as you want it, add the tomatoes and combine.  Store refrigerated until ready to use.  

For the Queso

  • Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados

  • Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!
Keyword breakfast, guacamole, mexican food, queso, spicy breakfast tostadas, texmex, tostadas