Breakfast for Dinner: Southwestern Breakfast Casserole

Who says breakfast food has to wait until the morning? When my husband or I get a craving for eggs and sausage, dinner is a perfect time to whip up our favorite traditionally “breakfast” dishes. Another one of my favorite breakfast ingredients is potatoes, because they are so versatile and there are many varieties. However, when I want to cut down on my preparation time, I often substitute one of Reser’s potato side dishes. This recipe does just that; rather than taking the time to peel, grate, and cook my own potatoes into hash browns, I’m substituting Reser’s Baked Hash Brown Casserole. Not only does it cut-down my prep, but it enhances this simple dish.

This recipe that I’m going to share with you comes from one of Reser’s Research and Development Culinary Chefs: Dylan Ambrose. It features a minimal quantity of ingredients but packs in just the right amount of Southwestern flavor.

To start, put these ingredients on your shopping list:

Ingredients

1- Package Reser’s Hash Brown Casserole, broken up into small pieces.

1- 7 oz. can of diced green chiles, drained

1- 10 oz. package of cured chorizo sausage, casing removed, pan fried and excess fat drained off.

6- large eggs, lightly beaten

1- cup of shredded cheddar cheese

6- green onions thinly sliced and half reserved to garnish

For Garnish:

Salsa
Sour cream
Green onion tops

Method

Preheat oven to 400° F.
Combine the hash brown casserole, green chiles, chorizo, eggs, and half of the green onions in a large bowl until fully mixed.
Pour ingredients into a greased glass baking dish.
Top with the shredded cheddar cheese.
Bake for 30 minutes or until a toothpick is entered into the casserole and comes out clean.
Cut into slices and garnish with sliced green onions, salsa, and a small dollop of sour cream.