Real World Wednesday - Breakfast Casserole

Every once in a while I like to make breakfast for dinner. It's usually less work than dinner, and is something I always know my family will like. I adapted this recipe from one given to me by a friend's mom. She had made this for a brunch baby shower and I instantly fell in love!

Ingredients

15 oz frozen country style hash browns (or fresh grated)

1 lb sausage, cooked and crumbled

8 eggs

1 cup milk

salt and pepper

10 oz cheese, grated & divided (I use cheddar and either Monterrey or Pepper jack)

1/2 cup green chile, roasted, peeled & chopped (optional)

Directions

Mix all ingredients together, except 5 oz of cheese. Pour into an 8 x 8 casserole dish that has lightly been sprayed with cooking spray. Top with remaining cheese and cook in a 350 degree oven for 45 minutes or until knife inserted in center comes out clean.

Notes

• I always have leftovers, and that's OK! Spend an extra couple minutes after dinner putting together burritos with the leftovers and you'll have breakfast for the rest of the week!
• I love making this meal for new moms. Take this, along with some fresh fruit and cinnamon rolls for dessert and this is the perfect meal!

Honey Lemon Enchiladas

I'm generally a purist when it comes to Green Chile Chicken Enchiladas (a recipe which I'll have to post sometime soon), but this recipe caught my eye and had me intrigued. This flavor combination is such an interesting combination of savory and sweet, my tastebuds are already itching for tomorrows lunch of leftovers. Philip liked it but said it wasn't his favorite. Michaela didn't touch it, but it is so mild that I think kids who don't have an aversion to gloopy textures would really love the sweet notes in this dish.

Ingredients

4 tablespoons Honey

4 tablespoons Lemon Juice

2 tablespoons Chili Powder

2 tablespoons Garlic Powder

12 oz Chicken, cooked and shredded

1 cup Heavy Cream

1 jar Medium Green Chile Sauce (2 cups)

8 oz Cheddar Cheese, shredded

4-5 Flour Tortillas

Directions

Mix honey, lemon juice, chili powder, and garlic powder together. Pour half over chicken and let marinate at least half an hour. Combine the rest of the honey lemon mixture with the cream & jar of green chile sauce. Spread some of the mixture on the bottom of a 8 x 8 casserole dish. Fill each tortilla with some of the meat mixture and shredded cheese, roll like a burrito, and place side by side in the casserole dish. Top with remaining chile mixture and shredded cheese. Bake in 350 degree oven for 25 minutes or until heated through and cheese is melted.

Notes

• The recipe this is based off called for lime juice but I didn't have a chance to go to the store. I would love to try it this way some time.
• The chicken I used was just from a pre-cooked rotissere from the grocery store. So convenient!
• I think next time I'll try using homemade green chile sauce instead. Yum!