Green Chile Breakfast Casserole

2.5 cup Santiagos Green Chile With Pork Mild (Freezer Section)
168 gram(s) Great Value - 100% Liquid Egg Whites
168 gram(s) Great Value Original Liquid Eggs - 03082013
5 oz Jimmy Dean - Pork Sausage - Reduced Fat
112 gram(s) kroger 2% Milk 4 Cheese Mexican Blend
2 tbsp Onions, dehydrated flakes
280 gram Simply Potatoes Southwest Style Hash Browns - 04182020

You can use fresh onions, but I had the flakes handy. You can also use the plain hashbrowns for less salt and spice.

I also took a knife and created some wells after I poured in the egg to ensure it would seep through to the mixture below the green chile. You can also try spreading the chile on after the eggs.

Preheat oven to 375.

Brown sausage in pan. (I browned the entire roll and froze the remainder with the leftover potatoes.)

While sausage is browning, spray a glass square baking pain with cooking spray (I use buttery flavor). Measure out 6 ounces of the green chile and spread over bottom of pan.

In a bowl mix the potatoes (It's half the bag), 2 oz. of cheese, and onion flakes. When sausage is browned, add the sausage (remember, only use half or it will increase your nutrition numbers). Combine the ingredients and spread out in the baking pan.

Cover with the remainder of green chile. Mix the eggs in a bowl and carefully pour over the top. Bake about 60 minutes until the casserole is set and browning on top.

Turn off oven, sprinkle the last 2 oz. of cheese over the top and let it sit in the warm over about 10 minutes. (You can leave this out if you want to cut the calories further.)

I cut the pan into 9 pieces, about 2" square pieces per serving, and froze what was left over for a quick breakfast.



Serving Size: 9 2" Square Pieces