Chiles Rellenos Breakfast Bake

Chiles Rellenos Breakfast Bake

Ingredients for 15 servings

¼ teaspoon ground cumin
½ cup 2% milk
1 can (27 to 28 ounces) whole green chiles
1 cup chunky salsa
1 package (20 ounces) refrigerated shredded hash brown potatoes
1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
2 cups shredded Mexican cheese blend
6 large eggs
salt and pepper to taste
Optional ingredients: warm flour tortillas (8 inches), sour cream and salsa

Directions

Preheat oven to 350°. In a greased 13x9-in. baking dish, layer half the potatoes; all the chiles, opened flat; all the salsa; half the sausage; and half the cheese. Cover with remaining potatoes, sausage and cheese.

Beat eggs and milk; add cumin, salt and pepper. Pour over potato mixture.

Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

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