Chiles Rellenos Breakfast Bake
My family loves anything with a Southwestern flavor, so I turned classic chiles rellenos into a breakfast casserole. They became fans in an instant. —Joan Hallford, North Richland Hills, Texas
Ingredients
- 1 package (20 ounces) refrigerated shredded hash brown potatoes
- 1 can (27 to 28 ounces) whole green chiles
- 1 cup chunky salsa
- 1 pound bulk pork sausage or fresh chorizo, cooked, drained and crumbled
- 2 cups shredded Mexican cheese blend
- 6 large eggs
- 1/2 cup 2% milk
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- Optional ingredients: Warm flour tortillas (8 inches), sour cream and salsa
