Not only do I love August for the long hot summer days, but it is also peak hatch chile season! I am usually one of the first people in line for Hatchfest at Central Market and will spend the rest of the month adding hatch chiles to every dish I make. Creating a Hatch Chile Breakfast Casserole was as easy as swapping potatoes for tortillas and adding hatch chiles to my classic recipe. I used fresh chiles this time, but I am headed back to Central Market for some roasted chiles to throw in next time. Enjoy! xoxo

Print Hatch Chile Breakfast Casserole Recipe.

1 pound turkey breakfast sausage

1 white onion chopped

2-4 Hatch Chiles, seeded and diced (roasted or fresh)

10oz can of no salt Rotel

8 large eggs

2 cups of low-fat milk

1 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons paprika

9-12 Flour Tortillas

1 cup grated Monterey Jack cheese

In a large skillet, cook the sausage until browned. Add onion, hatch chiles, and Rotel to sausage and cook until vegetables are tender. Whisk together the eggs, milk, pepper, garlic powder, and paprika in a separate large bowl.

Line a large casserole dish with flour tortillas and top with half of the sausage and vegetable mixture. Pour a third of the egg mixture over the sausage and tortillas, then top with another layer of flour tortillas the second half of the sausage mixture, and another third of the egg mixture. Finish with another layer of flour tortillas and the remaining egg mixture, and top with Monterey Jack cheese.

Cover with foil and bake at 400 degrees for about 30 minutes. Remove the foil and let the cheese brown for another 10 minutes. Serve warm.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Avocado Toast Four Ways

Banana Bread

Sausage Balls

Sour Cream Coffee Cake

Mini Frittatas

I have to give Alex credit for being the “idea guy” in the kitchen. He is constantly coming up with crazy menus and requesting things, like lasagna, on a whim. After insisting multiple times that lasagna was too time-consuming, I caved and start working on a less time-consuming recipe. Most classic lasagna recipes call for a bechamel and ragu sauce, but I don’t know anyone who really has time to prepare sauces all day long. I cut the bechamel and left the cheese as is and turned the ragu sauce into a modified version of my classic tomato sauce. I prefer beef, but you can easily substitute the ground beef in the sauce for ground pork or a combination of the two. Enjoy! xoxo

Images via Alex Phillips.

Print Classic Lasagna recipe.

1 red bell pepper, coarsely chopped

1 white onion, coarsely chopped

ade3 cloves of garlic pressed

1 plum tomato

6-8 large black olives

1 teaspoon drained capers, rinsed

2 Tablespoons Italian Seasoning (oregano, basil, thyme, rosemary, onion, parsley, and sage)

1⁄2 teaspoon ground cumin

1⁄4 teaspoon black pepper

1 teaspoon salt

1⁄2 teaspoon red pepper flakes (optional)

2 tablespoons olive oil

2  lb. ground beef chuck (10% fat)

3 tablespoons triple concentrate tomato paste

15oz crushed tomatoes

8 oz. dried lasagna noodles

1 lb. ricotta

12 oz. low-moisture mozzarella, coarsely grated (about 3 cups)

Purée bell pepper, onion, garlic, tomato, olives, capers, Italian seasoning, cumin, black pepper, salt, and red pepper flakes (optional) in a blender or food processor until mostly smooth.

Heat oil in a large pot over medium-high. Cook beef, tomato paste, and blended mixture breaking up the meat and stirring often until liquid is evaporated, and meat is starting to brown, 20–25 minutes. Stir in crushed tomatoes and let simmer on low until lasagna is ready to assemble.

Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Cook noodles, stirring often, until very al dente, about 4 minutes (noodles will finish cooking in the oven). Drain noodles and stack them flat in layers, separated by parchment.

Lightly oil a 13×9″ baking dish. Spread a heaping cupful of sauce in the dish. Lay a single layer of noodles over the sauce. Spread 1 cup of sauce over the noodles. Season ricotta with salt and pepper; evenly spread half of the ricotta over the sauce. Scatter one-third of the mozzarella over top. Repeat the layering process. Finish with remaining sauce, followed by remaining mozzarella. Cover with a lightly oiled piece of foil.

Bake lasagna until bubbling around the edges, 40–45 minutes. Increase oven temperature to 425 degrees. Uncover the lasagna and continue to bake until the top is golden brown, 15–18 minutes more. Let sit 15 minutes before serving.

Sweet Potato Casserole is always a part of our family’s Thanksgiving meal! I know a few people who top their sweet potatoes with marshmallows, but I personally prefer crispy brown sugar pecans as my topping. This side dish could almost belong on the dessert table with the crisp sugar topping but this casserole is too good to pass up. Check out my Cranberry Sauce, Pumpkin Pie, and Pecan Pie recipes to complete your Thanksgiving meal. Enjoy! xoxo

Images via Alex Phillips.

Print Sweet Potato Casserole recipe.

2 1/2 cups cooked mashed sweet potatoes – about 3 potatoes

1 cup sugar

2 eggs

1 tsp baking powder

1 tsp vanilla

1/4 cup melted butter

1/2 teaspoon lemon juice

3/4 cup milk

1/3 cup flour

1 cup brown sugar

1/3 cup melted butter

1 cup chopped pecans

Peel, cut, and boil sweet potatoes until tender. Mash potatoes and mix with sugar, eggs, baking powder, vanilla, butter, lemon juice, and milk until well combined. In a separate bowl, mix flour, brown sugar, butter, and pecans until well combined. Pour sweet potato mixture into a casserole dish and top with brown sugar mixture. Bake at 375 for 25-30 mins until the topping is crispy. Best served warm.

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.

Looking for more breakfast recipes? Check out my posts here:

Avocado Toast Four Ways

Banana Bread

Sausage Balls

Sour Cream Coffee Cake

Mini Frittatas