In 2010, I wrote my second cookbook, 300 Best Casserole Recipes. Where does the time go?! At the time, the economy was a bit shaky and there was a need for quick and easy entrée items that had ingredients that were affordable and on hand. As I skim through one of my labors of love, I often adapt, modify or use my recipe as inspiration. This recipe is perfect to take advantage of Hatch Pepper season which is NOW! Hatch Peppers only have one growing season, August through September.
There are so many go-to recipes I prepare for different occasions, especially when we have company or entertaining. Recently we had family in for the weekend, which calls for a breakfast casserole that often requires a splurge. After I tweaked a few things…oh my goodness this is good! Enjoy!
Santa Fe Breakfast Casserole
- 8 slices sandwich bread crusts removed and cubed
- 1- pound pork sausage bulk or removed from casing
- 6 eggs
- ½ sour cream
- ½ cup half and half
- 1 10-ounce can Hatch diced tomatoes and green chiles drained
- 2 cups shredded Monterey Jack cheese
- Arrange bread in prepared baking dish.
- In a nonstick skillet, over medium-high heat, cook sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink. Drain off fat and cool.
- In a large bowl, whisk eggs until blended. Whisk in sour cream and half and half. Evenly layer over bread sausage, tomatoes and chiles. Pour in egg mixture and sprinkle with cheese. Cover and refrigerate overnight.
- Bake in preheated oven 45-50 minutes or until set and golden brown.