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

Every August Central Market fills their stores with fresh hatch chiles, and I am always one of the first customers. We love spicy food in our house and I swear Alex eats a jar of salsa a week. This year I decided to buy some of the fresh-roasted hatch chiles and give homemade salsa a try. A few batches of hatch chile salsa later I finally received the stamp of approval from Alex, followed by the request for a large batch to last until next August. I swapped sugar for agave nectar and cut down the cilantro because it’s not my favorite but both can be altered to your liking. I also used a mixture of mild and hot hatch chilies, but a little bit of hot goes a long way in salsa so it’s always better to start with less. Enjoy! xoxo

Images via Alex Phillips.

Download Hatch Chile Recipe

11 medium tomatillos – husks removed, cored, and quartered

1 cup roasted Hatch chiles – a mixture of mild and hot

1/4 cup chopped fresh cilantro leaves

1/2 cup chopped sweet onion

2 tablespoons fresh lime juice

2 tablespoons pressed garlic

1 tablespoon agave nectar

In a large pot over medium heat, boil tomatillos until tender. Add cilantro, onion, lime juice, garlic, and agave nectar to the food processor and pulse until mixed well. Add hatch chiles and tomatillos to a food processor and pulse until well combined and chiles are all chopped. Can salsa and keep refrigerated, or serve fresh.