Tuesday, June 9, 2015


This casserole is going down as my new favorite large-crowd breakfast dish!  Actually, this can be halved so it is going down as my new favorite breakfast dish...period!   It is so versatile and you can take it in any flavor direction that you want just by changing your spices.

I wasn't sure how this recipe was going to turn out so I didn't take a lot of pictures.  In fact, I only took two!  So wish I would've taken a picture of the layers of cheesy eggs, on top of sausage, on top of golden fried potatoes.  It was pure divine yumminess.  Not guilt-free, but this isn't something I would eat everyday.  I probably will save this dish for special times such as Christmas morning, brunch with friends, or when I have company!

My son made a dish similar to this while we were on vacation.  I called him to ask him what he put in it but he didn't write it down, or have a recipe either.  He just combined flavors that he liked, so I just did the same thing.

I have never cooked Chorizo sausage but I will be cooking it from here on out.  It was packed with so much spicy flavor that it brought the casserole up a notch...or two....or three!!  My son used fresh, russet potatoes in his casserole but I just didn't want to go to the trouble.  I was looking for a shortcut and I thought of the potatoes.  I didn't want to have to get up early to peel and chop potatoes and the OreIdas do all the work for you, so there you go.  However, if you want to make it all completely from scratch, then you definitely could.

I used three different skillets only because I didn't have a recipe and had not thought the whole thing through.  But, I wrote this recipe to help, you and me both, cut down on the amount of skillets used and therefore, cut down the amount of cleanup involved.  I love to cook but I HATE to clean up!

I made this for breakfast for friends and I served it with Salsa, fruit, and blueberry muffins.  My husband came home and ate it for lunch.  It is one of those dishes that can be served all day long, and, actually, for any meal.

Invite some friends over for this breakfast casserole and coffee...it is a great way to start the Summer off right!


(Serves 8-10 depending on what else is served and how big the appetites are)

1 - 32 ounce bag frozen Ore Ida Diced Potatoes
4 Tablespoons Canola Oil
2 teaspoons Chili Powder
1 teaspoon Cumin
Salt and Pepper to season the potatoes
1 lb. Chorizo Sausage
1 lb. Breakfast Sausage (I used Owen's Mild)
16 Eggs
1/4 cup Sour Cream
Salt and Pepper to season the eggs
1 medium Onion, diced
1 bunch Green Onions, chopped
1 medium Poblano Pepper, diced
4 cloves Garlic, minced
1/4 cup Cilantro, chopped
2 cups Cheddar Cheese, shredded
2 teaspoons Chili Powder
1 teaspoon Cumin

1.   In a large non-stick skillet over medium high heat, heat the canola oil.

2.   Add the Potatoes and sprinkle the chili powder, cumin, salt and pepper over them.

3.   Cook the potatoes, without turning, for about 10 minutes.  Turn the potatoes and cook another 7-10 minutes until golden brown.

4.   Spray a 13 X 9 baking dish with Pam and then place the potatoes in evenly.

5.   In the skillet you cooked the potatoes, or another skillet, brown the chorizo and the breakfast sausage.  Scoop the cooked sausage onto the potatoes evenly.

6.   You can either save some of the grease from the cooked sausage or you can start fresh with canola oil or butter to saute the veggies.

7.   In the skillet you used for the sausage or another skillet and using about 2-3 tablespoons of the sausage grease, canola oil, or butter, add the onion, green onions, garlic, and poblano pepper.  Cook until softened.

8.   Whisk or beat the eggs and the sour cream.  Add the cooked veggies, cilantro, cheese, chili powder, cumin and salt and pepper to taste.  Stir to combine.

9.   Pour the egg mixture over the potato and sausage mixture.

10.  Bake at 350 Degrees for 35-45 minutes until golden brown and center is set.