So St. Patty's is over so I'm on to whatever recipes again. Here's another fun breakfast casserole, though we had it for dinner. And it paired well with a white sweet wine.
Pepper and Egg bake (4 servings)
2 Poblano Peppers sliced down the middle (seeded)
1 1/2 cup frozen shredded hash browns
1/2 lb crumbled hot ground sausage (raw)
1 cup fresh salsa
6 eggs, whipped --salt and pepper to taste
1 cup Pepper Cheese shredded
In a 5 x 8 loaf pan spray with oil. Lay out the peppers on the bottom. Layer ingredients as listed above. Back in the oven at 400 for one hour, or until sausage is done.
423 Calories per serving, Fat 26g, Saturated Fat 12g, Cholesterol 337mg, Sodium 933mg, Carbohydrate 21g, Dietary Fiber 2g, Sugars 3g, Protein 24g, Vitamin A 15 %, Vitamin C 99%, Calcium 16% and Iron 4%
This turned out better than I thought it would. It's also on the spicy side.