I love a hearty breakfast from time to time and this casserole is a favorite. It combines all of the things I like…sausage, eggs, potatoes and, of course, cheese. The casserole is easy to make and can be refrigerated for up to 24 hours before baking making easy work of brunch/breakfast preparation.
Serve with fresh fruit, perhaps a pastry and good cup of hot coffee!
FARMER’S BREAKFAST CASSEROLE
6 cups frozen shredded hash browns
1.5 cups shredded Jalapeno Monterey Jack cheese
2 cups cooked breakfast sausage (or ham)
1/2 cup green onions, sliced
8 eggs, beaten
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees.
Grease a 4 quart baking dish. Evenly arrange the potatoes in the bottom of the dish. Sprinkle the cheese, sausage and green onions on top.
In a separate bowl, combine the eggs, milk, salt and pepper. Pour the egg mixture over the potato mixture.
Bake uncovered for 50-55 minutes. Let stand for 5 minutes before slicing and serving.
My mother made a very mild, traditional Midwestern tomato chile. As a child, I was not fond of the chili because of the perceived HUGE tomatoes chunks my mother would add from her stash of home-canned tomatoes. How I long for her homemade red chile now.
In my late 20s, I moved to Arizona and then settled in Colorado and was introduced to green chile. Trust me, in Iowa, the spiciest thing you would come across was a pickled pepper! Green chile sounded like red chile gone bad until I tasted it. Oh my gosh, it was a spoonful of heaven upon any burrito, relleno, or enchilada that came my way.
I love the smell of fresh roasted chiles at the Farmer’s Markets in the fall. I can peel and eat them fresh and warm and if any are remaining, I use them in green chile or freeze them (after peeling and seeding) for future use.
One of my favorite green chili recipes is:
3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion, cut into large chunks
2 cloves garlic, minced
salt and pepper
28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted, peeled, seeded and chopped
2 cups water
1 1/2 tablespoons flour
1/3 cup water
flour tortillas, warmed
Heat oil in large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned.
Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer covered for 45 minutes.
Whisk together flour and 1/3 cup water until smooth. Add to chile mixture and stir constantly until well blended and slightly thickened.
Cover and simmer for 15 minutes. Serve with warm tortillas or freeze.
Enjoy a nice bowl of chile with a warm tortilla or use it as a sauce for enchiladas, burritos or chile rellenos.