Breakfast Relleno - Recipe of the Month, June 2021

It's cabin time and visitor time in Tennessee, so I always have these ingredients on hand for a hearty breakfast at home with visitors or when we are cabin bound to the lake.  

BREAKFAST RELLENO

  • 1 pkg - (20 oz) shredded hash brown potatoes, either refrigerated or frozen, which have been thawed slightly (add 10 minutes extra bake time if using frozen)
  • 1 can - (27 to 28 oz) whole green chilies (these are hard to find in this can size in TN....I went to Food City and found them in a smaller size can and used 2 cans or you could substitute 3-4 small cans of chopped green chilies)
  • 1 c - chunky salsa
  • 1 lb - bulk pork sausage or chorizo, cooked, drained and crumbled (Jimmy Dean also has sausage already cooked and crumbled in a bag in the refrig section near the bacon in most stores - very handy if you or doing the cabin trip, just use one bag)
  • 2 c. - shredded Mexican cheese blend or sharp cheddar
  • 6 - large eggs
  • 1/2 c - milk
  • 1/4 tsp - ground cumin
  • salt and pepper to taste

1.  Preheat oven to 350 degrees.  In a greased 13x9 in baking dish, layer half the potatoes; all the chilies, opened flat; all the salsa; half the sausage; and half the cheese.  Cover with remaining potatoes, sausage and cheese. 

2.  Beat eggs and milk; add cumin, salt and pepper, pour over potato mixture. 

3.  Bake, uncovered, until eggs are set in center, 35-40 minutes.  Let stand 15 minutes.  If desired, serve with warm tortillas, sour cream and extra salsa.