This green chili breakfast casserole is quick, easy, and low carb. You could still serve it with toast, and it could also be made vegetarian easily. I like to make it on the weekend and then heat up any leftovers for breakfast at the beginning of the week. You can also double the recipe if you are feeding a crowd.
Easy Green Chili Breakfast Casserole
Serves about 4
1 cup of milk
1 small can of green chilies
1 cup of breakfast sausage cooked in crumbles
1 1/2 cups of shredded cheese. I use half pepper jack and half cheddar
1/2 tsp each salt and pepper
Preheat oven to 350. Spray nonstick spray in a 10 x 10 or medium glass pan.
In a medium mixing bowl beat together the milk, eggs, salt and pepper.
Sprinkle the green chilies in the pan, then the sausage, then the cheese, then egg mixture.
Bake in the oven for 15-30 minutes or until eggs are cooked through.
Top with salsa or sour cream.