Eggs aren’t just for breakfast and this week I’m using eggs in a delicious Sausage, Green Chile and Egg Bake that can be served any time. It’s perfect to serve as an after-church brunch or light supper, and leftovers can be reheated for lunch at the office.
I like to use hot breakfast sausage in the recipe, but you can use whatever your family likes. Raw chicken, turkey sausage or reduced-fat pork sausage work well. And uncured chorizo would pair well with the green chiles. The recipe calls for two cheeses: sharp cheddar and Monterey Jack. If you don’t want to grate the cheese yourself, just substitute an 8-ounce container of shredded Mexican cheeses. This product is usually a combination of three or four different cheeses.
The dish can be assembled in the evening and baked in the morning or assembled just before baking. To serve, I like to scoop some of the hot egg mixture onto a flour tortilla and top with a dollop of salsa.
Vary the recipe by adding chopped jalapeno peppers, diced tomatoes or sliced green onions along with the sausage and chiles.
SAUSAGE, GREEN CHILE AND EGG BAKE
1 pound hot or regular pork sausage
2 4-ounce cans chopped green chiles
4 ounces shredded sharp cheddar cheese
4 ounces shredded Monterey jack cheese
6 eggs, beaten
½ cup half and half
2 tablespoons all-purpose flour
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
Brown the sausage in a large skillet over medium heat, breaking up with a wooden spoon as you brown it. Drain and spread the sausage in the prepared baking dish. Sprinkle the chopped green chiles over the top and then sprinkle with the cheeses.
Combine eggs, half and half and flour in a large bowl. Pour over sausage, chiles and cheeses and bake uncovered for 45 minutes.
To serve, spoon some of the egg mixture onto a flour tortilla, top with a little salsa and roll up.
Makes 6 servings.