Today I am sharing a recipe that was given to me by my sweet friend (and fellow Trim Healthy Mama), Samantha. Samantha brought this to our weekly Bible Study this spring...and I'm pretty sure I ate three pieces. It's rare that we have a Trim Healthy Mama (THM) breakfast item at Bible Study, so when we do, I have to make up for lost time. This casserole is THM friendly, and low carb, but meaty and hearty, so don't let that fool you.
I am not a big breakfast eater in the mornings. Right now you're thinking, "Wait, didn't she just say she ate three pieces of that casserole?" I would love to eat a big breakfast every morning, but the thought of waking up and actually making something other than a cup of coffee exhausts me. This casserole is a win win for me because I can make it ahead of time, and pop it in the oven in the morning. Plus, it makes a whole casserole, which means there is plenty leftover for another morning.
Here's what you need...in no particular order: Eggs, Sausage, Sour Cream, Green Chili's, Tomato, Onion, Cheddar Cheese, Salt, Pepper, Cumin, Paprika, and Garlic Powder. (Not Pictured: Cooking Spray)
First, dice the onion. Samantha's recipe called for one onion, but I just used half. Samantha is a former teacher and has four children, she's probably use to people not listening 100% to what she says....
Next, brown the sausage with the onion.
Meanwhile, crack a dozen eggs into a large bowl.
Then, add half a cup of sour cream and half a cup of water. Yes, my sour cream isn't totally blended, but that's ok.
Then, add 1 teaspoon of paprika, cumin and garlic powder and 1/2 a teaspoon of salt and pepper to the eggs.
Spray a baking dish with cooking spray and layer the green chili's on the bottom of the dish. Samantha's recipe called for two can's, but I used one.
Next, add chopped tomato over the green chili's.
Then, sprinkle eight ounces of shredded cheddar cheese over the tomatoes. This would also be good with Monterrey Jack, or Pepper Jack, or even Swiss cheese. Or, you could totally go wild and do a combo of cheeses.
Next, spread your sausage and onion mixture over the cheese.
Pour your egg mixture over the sausage.
You can either bake it immediately or store it in the refrigerator overnight. I know this is not a cute picture, but I added this, because it is an important step that I didn't want you visual learners to miss. Bake it at 350 degrees for 40 minutes COVERED with foil, then uncover and bake it for an additional 15 to 20 minutes.
This is proof that croissant rolls, pie crusts, and hash browns are not needed to achieve the perfect breakfast casserole.
If you're curious about my Trim Healthy Mama journey, click here. Also, to discover more of my favorite THM recipes, click here.
I am linking up with Michelle for Party At My Place. Have a great Thursday!