Sunday, March 2, 2014

Green Chili Sausage and Egg Casserole

Green Chili Sausage and Egg Casserole
At our school we enjoy eating.  Our visiting staff members, those that travel from campus to campus in our little small district say we eat better than the others and I agree! Our breakfast are probably one of my favorite meals we do.   Today I want to share with you a quick and easy egg dish that I prepared in a hurry at the break of dawn so that it would be piping hot and ready as soon as I got to school. 
This is my Green Chili Sausage and Egg Casserole and you probably have most ingredients in your pantry right now.  If you don't have the green chili's, you can omit them, but I do think it makes this casserole better than one without it.  If I have fresh (garden grown) green chili's or peppers that are sweet, I chop them in my mini food processor and use those instead of the canned variety.  With a good Greek Seasoning or my Tony Chachere's Creole Spice this egg dish turns out perfect every time.  It's great served as left overs for up to three days and you could even freeze individual servings in freezer bags and reheat later for up to 3 months.
Green Chili Sausage and Egg Casserole
12 eggs, beaten
1 large can of chopped green chili's, 6 ounce or larger
1 onion, chopped; white or yellow or even red is great (optional)
2 lbs. ground sausage, browned and drained
1 cup evaporated milk, or whole milk
2 teaspoons of Tony Chachere's Creole Seasoning
2 cups shredded sharp cheddar cheese ( reserve one cup for the top of your casserole or mix it in to your casserole - either way is good)
Brown sausage and drain all grease off. Cook sausage to just pink in color (medium well done).  Beat eggs and set aside.  Add evaporated milk or whole milk and blend.  Chop onion.  In a large bowl mix together eggs, seasoning, then green chili's and onions.  Add cheddar cheese to egg mixture.  Last add sausage mixing well.   Pour egg mixture into a prepared 9 x 13 inch Pyrex dish or baking dish that has been sprayed with Pam cooking spray/oil.  You may also just grease your dish with cooking oil so that it does not stick when you are cooking it.  Bake at 400 degrees for 35 minutes or until mixture is done when you place a toothpick or fork in the middle and eggs are set and not runny.  Sprinkle additional cheese on top and allow to melt.  Cut into squares and eat! 
These are great as leftovers and this is a dish I cook at night when we have breakfast for dinner. 
Alise @ The Ranch Kitchen

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