I’m looking to my pandemic pantry for inspiration these days. We had some tortilla chips that needed to be used, lots of canned green chiles, frozen precooked sausage patties, and eggs. I’m not sure why I want quick and easy recipes right now, because I certainly have plenty of time. Breakfast Green Chile Nacho Casserole is quick, easy, and amazingly delicious comfort food. If we can have hunting groups at the lodge this year, this casserole is our new brunch dish. For extra ease, make this yummy casserole the night before, refrigerate, and bake in the morning.
Breakfast Green Chile Nacho Casserole
Ingredients
- 1-2 cups broken tortilla chips
- 6 frozen pre-cooked breakfast patties, defrosted and diced
- 6 oz shredded sharp cheddar
- 3-4 oz room temperature cream cheese
- 8 large eggs
- 1/4 cup sour cream
- 7 oz canned chopped green chiles
- 1/3 cup frozen chopped spinach, defrosted and squeezed dry (optional)
- Salt and pepper
- Smoked paprika
- Granulated garlic powder
- Granulated onion powder
- Ground cumin
Instructions
- Heat oven to 350
- Grease a 2.75 quart casserole.
- Place broken corn chips in the bottom of casserole.
- Cover with diced sausage.
- Cover sausage with shredded cheese and dollops of cream cheese.
- In a large bowl, whisk 1 egg with the sour cream, until smooth. Whisk in the rest of the eggs.
- Whisk in the remaining ingredients and spices. Pour into casserole. At this point you could refrigerate overnight, and bake in the morning.
- Bake 30-40 minutes until center is just set.
- Serve just like it is or with flour tortillas, avocado, guacamole, beans or refrieds, cilantro, green onions, picante, salsa, tater tots, hash browns