This is my new favorite recipe and according to the teenagers, this is the best breakfast casserole they’ve ever had. In fact, at our New Years Eve party two of them told me they liked it more than the one their mom makes and she was standing in the room! Since I got this recipe through text, I thought I’d take the liberty of making it pretty and more, making it where I could find it when I need it.
Better Than Yo Mama’s Breakfast Casserole
2 pounds ground sausage, browned (be careful, some tubes are now only 12 ounces but you need a full two pounds)
1 dozen eggs, beaten
1 package fresh hashbrowns (bought in the dairy section)
1-2 large cans of green chilies
2 cups grated cheese – any flavor but I used cheddar
Preheat oven to 350.
Start to brown the sausage. When it is almost done, add half your chilies. While it continues to cook away, beat the eggs in a large bowl. Add the hashbrowns, half the cheese, and the rest of the chilies. Mix it all up and set aside while you spray a 9×13 pan with cooking spray. Don’t be stingy with the spray. Now add the sausage to that big bowl of egg mixture and combine everything. Dump it all into your 9×13 and level out with a spatula. Bake for 1 hour and then sprinkle the other half of the cheese on top. Bake 5-15 minutes more until casserole is not jiggly in the middle and serve warm with salsa. Leftovers are GREAT cut in individual servings and plastic wrapped for the freezer. Microwave them about a minute and you’re good to go!