Don’t look at me, much less try to talk to me, in the morning before I have had my Diet Coke. I am not a nice person. That’s a problem when I have company. Anything I can do to ease the pain of early morning socializing is a good thing. This breakfast casserole goes together in a flash and can be made the night before. I’ve never actually tried baking it in advance, so if you experiment, let me know how it goes. Paired with some fresh berries and perhaps some low carb toast, it’s a company-worthy meal.
- 1 lb. sausage
- 12 oz. can chopped Green Chiles
- 1/2 c. onion, diced
- 16 oz. pkg. of cheddar cheese, shredded
- 1/2 c. Pepper Jack cheese, shredded
- 1 1/2 c. Monterey Jack cheese, shredded
- 9 eggs
- 1/2 cup cream
- 1/2 cup water
- 2 Tbsp. soy flour or Carbquick
- Salt and pepper
Preheat the oven to 350 degrees. Brown the sausage and drain it. (If you’ve read our timesaving tips, perhaps you have precooked a bunch of sausage, so you can just pull a bag out of the freezer!)
Beat the eggs with the cream, water, a little salt and pepper, and flour/Carbquick. Create layers in a 9 x 13 pan with sausage, cheese, onion, and all but a handful of the chiles. Pour the egg mixture over the layers. Sprinkle the remaining chiles on top.
Bake uncovered for 40-45 minutes. Serve warm.
Variations: If you’re cooking for a crowd that is muy caliente, you can use hot sausage, rather than regular. You can play with the cheese combinations, too. While the casserole certainly benefits from having the three types of cheeses, don’t stress out if you only have one. If you want it more spicy, use a greater proportion of Pepper Jack cheese and cut down on some of the Monterey Jack or cheddar. Remember — it’s okay to play with your food.