Mmmmmm…a Tex-Mex inspired breakfast casserole with sausage and potatoes.
What’s not to love about that?!
This recipe makes enough for one 9×12 baking dish.
1 pound of breakfast sausage, browned and crumbly (I used Owen’s)
6 eggs, lightly beaten
1 cup milk
1 (14 oz) can diced tomatoes
1 (4 oz) can chopped green chiles
1 (32 oz) bag of frozen diced hash browns (keep frozen)
1 (8 oz) container sour cream
2 cups shredded cheddar cheese
about 8 green onions, chopped
2 tablespoons chili powder
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Set it aside.
In a large mixing bowl, add all of your ingredients and toss them together. Pour this mixture down into your prepared baking dish and pop in the oven for about 40-50 minutes. The edges will be browned, the eggs will be set around the sides and the whole thing bubbly when you’re ready to take it out.
Remove from oven and serve immediately.
Easy as THAT!
And bonus, this would make a yummy supper too!