Breakfast Casserole
During the holidays we spent half of our time with family in Dallas and the other half visiting family in Houston. Christmas morning we were in charge of providing breakfast for our Dallas family. This breakfast casserole was the perfect solution to feeding a large group on an already chaotic morning. I made the breakfast casserole a day in advance, froze it, and reheated it that morning. We typically add a little heat to most of our food, so I like to garnish this dish with Chipotle Tabasco. xoxo
Images via Alex Phillips.
Print Breakfast Casserole Recipe
1 pound turkey breakfast sausage
1 white onion chopped
32 ounces frozen diced hash brown potatoes
8 large eggs
1 1/2 cup low-fat milk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons paprika
14 ounces diced green chilies
2 cups grated cheddar cheese
In a large skillet, cook the sausage until browned, then transfer the sausage to a plate lined with paper towels. Using the same skillet, sauté the onion until translucent and add in the hash brown potatoes until potatoes are tender. In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and paprika. Stir in green chilies, cheddar cheese, sausage, onion, and potatoes. Pour the mixture into a large casserole dish. Bake at 375 degrees until the top is browned and the center is set, about 45 minutes. Garnish with Chipotle Tabasco for an extra kick.
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