Green Chile Breakfast Bake

35 mins Difficulty: Easy

Categories: Breakfast Eggs Pork Recipes

My answer to a craving for some southwest comfort breakfast food.

This breakfast bake is less like a fluffy quiche, and more like a sort of eggy flatbread or pizza, but with a southwest flavor. The larger the pan you use, the more of a pizza-style result you get.

It’s loaded with pork sausage, green chiles, and cheese, and needs only one pan. I hope you enjoy it as much as I did.

INGREDIENTS

1 lb bulk ground pork sauasge, plain or mild
1 teaspooon red or green chili powder
1/2 teaspoon cumin
2 tablespoons diced onion
1 small jalapeño pepper, diced
8 roasted green chiles, seeded, chopped
6-8 large eggs to equal roughly 1 1/2 to 2 cups
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 cups shredded cheese (Monterey Jack, Queso, or Cheddar)
Jalapeño sliced thinly for topping, optional

DIRECTIONS

Preheat oven to 350 F.

In a large skillet, brown the sausage and break up while cooking over medium heat. Season it with the chili powder and cumin. Stir in the diced jalapeño and onion and continue to cook until slightly softened. Then add the roasted diced green chiles (drained of any liquid) and stir to combine.

While the sausage is cooking, beat the eggs in a bowl and add the salt and red pepper. Grate the cheese.

Spread the browned sausage and peppers & onions mixture to make an even layer on the bottom of the skillet or another oven-safe pan.

Sprinkle the cheese over the sausage layer, and top with optional jalapeño slices.

Carefully pour the egg mixture over all, then cover the pan tightly with aluminum foil or an oven-safe lid.

Bake for 25-30 minutes, or until eggs no longer jiggle in the center.

Put pan back in the oven and bake a few minutes more, uncovered, until the cheese is golden brown and bubbly.

Slide breakfast bake out onto a serving plate and slice into wedges. Serve hot.

Makes 6-8 wedges.

Notes:

I used the same skillet from cooking the meat as I baked the dish in, which makes it a nice one-pan meal.

You can use canned or jarred roasted green chiles for this green chile sausage breakfast bake if you don’t have access to fresh roasted ones to roast. The canned ones are just as good, in my opinion.

Leftovers:
Leftovers are just OK (not great, in my opinion), if not a little spongy. This dish is much better fresh a few minutes out of the oven. Perhaps using a smaller pan and reducing the recipe by 1/3 could help make less servings without leftovers, or you can just make the whole batch for feeding a crowd right after making it.

Brown the sausage, onion, and green chiles