The Hatch Chile Store and I'm having so much fun coming up with new recipes. Huge breakfast casseroles have become a staple in our house since Baby A was born. These last three days in our house so they are a HUGE timesaver and I have come up with many, many variations so we aren't always eating the same thing. I guess once Baby A starts eating the same foods as we do for breakfast, it might only last two days. :)
The original recipe that I based my breakfast casserole off of was from Everyday Paleo. It was so easy to make and I quickly realized I could substitute in other vegetables for the sweet potato like carrots or zucchini and even fruit like apples. I just shred them up in the food processor! And you can use different spices and meats to totally change up the flavor.
This particular breakfast casserole has the flavor of...spice. :) Just kidding, kinda. It is quite spicy, especially if you use the hot green chiles like I did. I love the layers in this casserole, too. A layer of pork and veggies, a layer of green chiles, then eggs and it is all topped off with bright red tomato slices and finely chopped green onions. It looks really pretty all plated up with some avocado and a spoonful of my Hatch Green Chile Sauce!
Here come the layers...and then the recipe. What is your favorite time-saving breakfast?
Time: 1 hr, 15 minutes
1 tbsp coconut oil
1 yellow onion, diced
1 sweet potato, grated
1 bell pepper, diced
2 cups of Easy Slow Cooker Pulled Pork
1/2 cup salsa verde
1 tsp garlic powder
1 tsp paprika
1/2 tsp cumin
Salt and pepper to taste
10 Hatch green chiles, roasted, peeled and seeded
8 eggs, whisked with salt and pepper
One medium tomato, cut into 6 slices
2 green onions, thinly sliced
Hatch Green Chile Sauce
Preheat oven to 350F.
Heat coconut oil in a large skillet over medium heat. Add onion and cook until translucent (3 to 5 minutes), stirring frequently so they don’t stick to the pan.
Add sweet potato and bell pepper. Cook for an additional five minutes, stirring occasionally.
Add pulled pork, salsa verde and spices. Stir well to incorporate. Cook for five minutes until pork is heated through.
Transfer pork and vegetable mixture to a large (9 x 13-ish) glass baking dish.
If not already done, chop stems off of green chiles and slice one side in half lengthwise so that you can open the chile up and lie it out flat. Lay an even layer of chiles in pan. Pour eggs evenly over the top. Lay tomato slices over top of eggs and sprinkle with green onions.
Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 10 to 15 minutes, until eggs are set. Cut into six slices and top each with a spoonful of Hatch Green Chile Sauce.