This Green Chile Egg Sausage Casserole is a lovely combination of the classic chile relleno flavors with a layer of seasoned meat to make it heartier. This creates a much easier way to serve this delicious meal.
The meat mixture is held together with beaten eggs giving the illusion of the flavors of chile rellenos. If you don’t want to use beef, you could replace it with turkey, pork, cooked rice, potatoes or any combination of vegetables.
I thought it would be fun to make this in au gratin dishes. Not certain if it would rise as it cooked, I divided the meat mixture between three dishes. It turns out that I could have put it in two, filling them about 3/4 or more full. Mine came out fairly thin, so we each ate an entire au gratin of the dish.
The egg mixture doesn’t take up much room in the baking dish, but it acts as a binder to hold all the other ingredients together. Bake this casserole until the eggs are solid and the top is nicely browned. Your oven will very likely differ from mine, so always use timings as an estimate. If you over bake it, the eggs will get rubbery, so it is better to pull it a little early and then let it finish cooking from the carry over heat as it rests.
I might add some sausage to the meat mixture for a little more typical breakfast/brunch flavor profile, but it would certainly be popular on a buffet! And it makes a great mid-week dinner.
If you wanted, you could make the meat layer a day ahead, cover and refrigerate. Then 20 minutes before you are ready to bake it, bring it out, pour the eggs over the top and pop in the oven for an easy, hands-off breakfast, brunch, lunch, or dinner!
We loved this Green Chile Egg Sausage Casserole for dinner and the leftovers will be even better. I know what I’m having for lunch tomorrow, how about you? 😉
Jane’s Tips and Hints:
Make sure you break up the meat really well. Large chunks will not hold together well. A little extra attention when the meat is browning and you’ll have a much more attractive and easier to eat dinner!
If you decide to use more than a single baking pan, place them on a baking sheet lined with a Silpat – they are much easier to move in and out of the oven and because of the Silpat, won’t slide around on the baking sheet!
This dish is gluten-free when you use GF sausage or beef, but always check the labels for any hidden gluten ingredients.
- 1 lb gluten-free raw ground sausage or beef, gluten-free if needed
- 1 medium onion, peeled and finely chopped
- 1 red or yellow bell pepper, stem and seeds discarded, finely chopped
- 1 tsp ground cumin
- 1/4 tsp chipotle chile powder
- 1/4 tsp garlic powder
- 1 can (4 oz) mild or hot chopped green chilies
- 3/4 cup frozen corn, thawed and patted dry
- 1 can (15 oz) black beans, rinsed and drained thoroughly
- 1/4 cup chopped fresh cilantro, plus extra sprigs for garnishing
- 7 large eggs
- 3/4 cup milk
- Kosher or sea salt and freshly ground black pepper, to taste
- 2-1/2 cups shredded Cheddar cheese, divided
- Fresh tomato salsa, for serving
- Preheat oven to 350°F. Grease a 9x13-inch baking dish. You can also bake this in individual au gratin dishes or multiple large ramekins.
- In a skillet, over medium-high heat, cook the sausage until starting to brown. Add the onions and bell peppers, and continue cooking, breaking up any clumps. Lightly season with salt and pepper. When the meat is cooked through and the vegetables are slightly softened, drain and discard fat from the pan. Season the mixture with cumin, chipotle, garlic powder, and chopped green chiles. Remove from heat. Stir in the corn, black beans, and cilantro; set aside.
- In a mixing bowl, whisk together the eggs, milk, salt and pepper to taste, until smooth. Set aside.
- Spread the meat mixture in the prepared baking dish(es) 3/4-full. Top with cheese, reserving 1/2 cup for garnishing. Pour egg mixture over the top.
- Bake for 20 minutes and the spin them so the edge (dish) that was facing the front of the oven is now facing the back. Continue baking another 25 to 30 minutes, or until the top begins to brown and the eggs are set.
- Remove from the oven and let sit for 10 minutes before cutting. Scoop servings onto plates, sprinkle with reserved cheese, garnish with cilantro, and pass the salsa at the table.
- Yield: 8 servings
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