Oh goodness ladies! This breakfast casserole was a hit with my friends at church! I’m talking, it disappeared in about 60 seconds kind of a hit.
Not only would this make a great breakfast (especially on those mornings when you have overnight guests), but it would be delish for dinner too! We love having breakfast for dinner :).
Easy, easy and yummy, yummy!
This recipe serves about 12.
1 pound of sausage, browned and crumbled (I used Owens’ breakfast sausage)
1 (32 oz) bag of frozen cubed hash brown potatoes
1 (10 oz) can of Rotel tomatoes
1 (4 oz) can of chopped green chiles
2 tablespoons chili powder
1 (10 oz) can cream of mushroom soup
8 eggs, lightly beaten
2 cups of Cheddar Jack Cheese, shredded and divided (you can use any cheese you like!)
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Spread your cooked and crumbled sausage across the bottom of your baking dish. Next, sprinkle your hash browns down over the sausage to form a second layer. Set aside.
In a large mixing bowl, combine Rotel, green chiles, chili powder, cream of mushroom soup, eggs and one cup of cheese. Pour this egg mixture down on top of the potatoes in your baking dish. Sprinkle the remaining cup of cheese over the top.
At this point, you can cover and refrigerate until the next morning (if you’re making this in advance), or you can go ahead and bake.
Bake about 50 to 55 minutes or until the top is lightly browned and the casserole is set (it will still be wobbly in the center just a bit but when you insert a knife into the middle, it shouldn’t come out wet.
Remove from oven and allow to cool five minutes before slicing and serving.
Oh friends, you’re going to love this.