Hatch Chile Breakfast Casserole

This hatch chile breakfast casserole makes an easy, on the go breakfast perfect
for the busy family. Additionally it is great for when guests sleep over since
you can serve a lot of people at once!

Servings: 8 people

Author:

Prep Time
20 minutes

Cook Time
45 minutes

Total Time
1 hour, 5 minutes

Course:

Breakfast

Cuisine:

American southwest

Keywords:

meal prep Hatch Chile breakfast casserole Tray Bake

Instructions

1 Place the hatch chiles on an open flame and char them until the skins are almost
completely black. Place them in a dish and cover with foil. Let sit for 10-15
minutes.
2 Take out chiles and easily peel the charred skin away. Remove seeds and veins
and chop up.
3 In a pan on medium heat add your butter and crumbled breakfast sausage and
brown. Add the onions and shallots and let cook until soft, at the very end add
in the minced garlic and cook just enough to get fragrant (about 15-20 seconds).
Remove and set aside.
4 Compile the casserole. Lay down bread all along the bottom. Use smaller pieces
to fill in the gaps.
5 In a large bowl whisk together the eggs and heavy cream. Then add the chiles,
sausage and onion mix, cheese, and all of the spices. Pour mix over the bread in
the casserole dish.
6 Place dish in an oven preheated to 175C or 350F and bake for 25-30 minutes, or
until a fork can go in and come out cleanly. Remove from the oven and let rest
for 15 minutes before cutting.

Hatch Chile Breakfast Casserole

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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