CHILES RELLENOS BREAKFAST BAKE

Chiles Rellenos Breakfast Bake image

My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 45m

Yield 15 servings.

Number Of Ingredients 10

Ingredients

1 package (20 ounces) refrigerated shredded hash brown potatoes
1 can (27 to 28 ounces) whole green chiles
1 cup chunky salsa
1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
2 cups shredded Mexican cheese blend
6 large eggs
1/2 cup 2% milk
1/4 teaspoon ground cumin
Salt and pepper to taste
Optional ingredients: Warm flour tortillas (8 inches), sour cream and salsa

Steps:

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. Repeat layers 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.

Nutrition Facts : Calories 210 calories, Fat 13g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 440mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.