Brunch

Breakfast Casserole with Hatch chili is for Breakfast.

Breakfast Casserole with Hatch chili takes 30 minutes to prepare.

Breakfast Casserole with Hatch chili takes 30 minutes to cook.

Breakfast Casserole with Hatch chili makes 12 servings.

The ingredients for Breakfast Casserole with Hatch chili are:

8 slices of bread cubed or 4 cups purchased
1/2 chopped onion
1.5 cups white mushrooms
1 large Hatch Chili pepper, mild
4 large free range eggs
1.5 cups of 1% Organic Milk
1 cup of shredded sharp cheddar cheese

Here is how you make Breakfast Casserole with Hatch chili:

Cube up bread and place in a greased baking bowl (I used a 2.5 quart French White Corning Ware - the casserole came to about an inch from the top when completely full), chop onion, mushrooms, and chili, in separate bowls beat eggs until combined, pour into milk and beat until foamy.Spray your pan or use non-stick, cook meat stirring frequently and breaking up until half way cooked, add onions, mushrooms, and hatch chili, cook until just done. Spoon over the bread, wait until some what cool to pour the egg/milk mixture over the veggies and bread, then add the rest of the reserved cubed bread. Press down if your bowl is a bit small, like mine was. Add the cheese, spreading evenly. Bake in a 350 degree preheated oven for around 30 minutes or until an internal temperature of 160 degrees is read on cooking thermometer.Serving Size:?Makes about 12 1 cup servings

The nutritional information for Breakfast Casserole with Hatch chili is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 171.6

• Total Fat: 7.1 g
• Cholesterol: 109.2 mg
• Sodium: 201.0 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 0.4 g
• Protein: 13.1 g

The dietary needs meet for Breakfast Casserole with Hatch chili is Low Carb