Chile Rellenos Breakfast Casserole

Chile rellenos breakfast casserole is a delicious way to elevate your first meal of the day. This cheesy recipe spices up breakfast with chorizo, chile peppers and spices dotted throughout hash browns and eggs.

Ingredients

• 1 20 oz pkg refrigerated shredded hash browns
• 1 lb chorizo sausage cooked, crumbled, and drained of grease
• 8 oz canned diced green chile peppers or two small cans, drained
• 1/2 cup picante sauce
• 2 cups shredded Mexican blend cheeses
• 6 large eggs
• 1/2 cup milk
• 1/4 tsp ground cumin
• salt & pepper to taste

Instructions

1. Lightly spray a 9×13″ baking dish with non stick cooking spray. Layer half the potatoes evenly out over the bottom of the dish.
2. Spread all of the green chilies evenly out over top of the potatoes. Pour all of the picante sauce evenly out over top.
3. Cover this with an even layer of half of the sausage, and sprinkle half of the cheeses out over top. Repeat with the remaining half of potatoes, sausage, and finally cheese.
4. To a large mixing bowl, add the eggs, milk, and seasonings. Whisk them together until the mixture’s smooth & evenly incorporated.
5. Pour this mixture evenly out into the casserole dish.
6. Bake the casserole, uncovered, at 350 degrees for 35-40 minutes or until the eggs are set in the center.
7. Let the casserole rest 5-10 minutes before serving.