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!