Yield: Serves 6 to 8 | Prep Time: 20 minutes | Cook Time: 55 minutes
My husband and I got married in the hot desert of Arizona. Traditionally, a breakfasting bride eats tea sandwiches and a few grapes and does a quick toast with a light, bubbly champagne. But I took a different approach. Embracing the bright colors and flavors of the Southwest, this breakfast bake is a jumble of ingredients that perfectly combine for a zesty morning start.
INGREDIENTS
1 pound bulk pork sausage
1½ cups diced red bell pepper
1 cup chopped onion
1 (15-ounce) can chili with beans
½ teaspoon salt
1 (11-ounce) can tomatillos, well drained
1 (4.5-ounce) can mild green chiles, well drained
½ cup sour cream
6 large eggs
½ cup whole milk
1 cup shredded cheddar cheese
3 cups frozen plain hash browns, thawed
1 teaspoon chili powder
1 teaspoon ground cumin
1 avocado, diced
Tortillas, salsa, sour cream, and cilantro for serving
1. Preheat the oven to 375°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. In a large skillet, brown the sausage over medium-high heat for about 8 minutes, stirring frequently, until the edges of the meat are brown. Add the bell pepper and onion and cook for an additional 3 minutes. (The meat does not need to be fully cooked; it will finish in the oven.) Add the chili to the meat mixture and stir to combine.
3. Place the salt, tomatillos, chiles, and sour cream in a blender or food processor and blend well. Add the eggs and milk and blend. Add half the cheese and blend briefly.
4. Spread the meat mixture in the baking dish, then add the hash browns. Sprinkle with the chili powder and cumin. Pour the sour cream mixture on top and sprinkle with the remaining cheese. Bake for 45 minutes, until the mixture is set and the top is bubbly and browned. Serve with avocado, tortillas, salsa, sour cream, and cilantro.
