This Spicy Eye Opener Is Packed Full Of Flavor
Growing up in the southwest it was important to add hotsauce and peppers to every breakfast dish. It wasn’t food if it didn’t have some heat to it. This casserole reminds me of my childhood. Sunday morning potlucks had these cheesy breakfast casseroles in abundance along with a pot of Pesole and Menudo. It was hard to know what to fill my plate with, but this casserole more often then not won out.
One of the reasons I love this particular recipe is the use of potatoes instead of frozen hashbrowns. I love the thick cuts of the potato and pepper. Be careful not to cut them to small, it takes away from the heartiness of the dish. The unevenness of the cuts reminds me more of home, of simple mornings with the family, early morning cartoons, and long days playing outside not wanting to come in until it was dark.
If we had an abundance of onions or tomatoes from the garden they would find their way into this casserole as well. A quick sautee to cook the onions before adding the sausage to the pan.
This casserole pairs well with tortillas or a quick biscuit from a can. It’s simple, filling, and delicious.
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Quick tip: For some extra southwest flavor use hatch chile peppers instead of green bell peppers.
Recipe and image courtesy of Damn Delicious
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