LAMORINDA WEEKLY | Southwest Breakfast Casserole


Breakfast Casserole with artichoke hearts Photo Susie Iventosch

(Serves 6-8)

INGREDIENTS

1 pound turkey or pork bacon, cooked and broken into small pieces

1 pound turkey or pork sausage patties, cooked and crumbled, or crumbled chorizo

1 quart Eggbeaters (or 1 dozen eggs)

1/2 cup milk or plain nonfat yogurt

1 pound bag shredded hash browns

2-4 tablespoons olive oil (used for sautéing onions and potatoes)

1 red or yellow onion, chopped

1 cup fresh or frozen corn kernels (frozen roasted corn from Trader Joe's is great in this dish)

1 large can diced Ortega chilies, or one Poblano pepper, roasted, seeded and diced

1 red bell pepper, seeded and chopped

1 tablespoon Louisiana hot sauce (or your favorite hot sauce, quantity varies based upon sauce!)

2 cups shredded pepper jack or white cheddar cheese

Salt & Pepper to taste

For Garnish:

3/4 cup green or red salsa

1/3 cup fresh tomatoes, chopped (optional)

1-2 avocados coarsely chopped or sliced

1/2 cup chopped cilantro leaves

DIRECTIONS

In a large frying pan, cook hash browns in olive oil over medium-high heat until golden-brown. Transfer potatoes into a large mixing bowl. (If you are in a big rush, you can skip browning the potatoes and use them straight from the bag.)

Add corn, chilies/peppers, sausage and bacon and half the cheese to mixture in bowl. Add hot sauce and season with and S&P. Mix well.

Spread potato mixture evenly in the bottom of a greased 9x13 baking dish. Mix eggbeaters with milk or plain yogurt, and pour over potato mixture. Sprinkle remaining cheese over the top.

Bake at 350° for approximately 35 minutes, or until eggs are cooked and cheese is browned.

Happy Holidays!