Hungry man breakfast

Last weekend I made a breakfast casserole to share at a brunch with our daughter and my husband’s sister. It was handy for a take-along dish but then I deconstructed it for my son. He’s in college but living at home. Some classes, mostly labs, are at school and on those days he doesn’t get a chance to eat between breakfast and supper. This keeps him going all day.

I prefer the southern style pork sausage mixed at our local grocery, but use any kind you like, seasoned or plain. You’ll add some seasoning anyway. I used my home-canned salsa and corn relish and seasoned with homemade taco seasoning but all of those items can be purchased instead. If you have an air fryer the potatoes are easy to make, but frozen hash browns (thawed and cooked) can be substituted. We always have little cans of diced green chiles but chopped fresh or canned jalapeños are good too. Prepare an egg in your favorite way for putting on top, along with queso and shredded cheese. This is a use-what-you-have kind of recipe.

To make this into a breakfast casserole mix everything together. Beat 6 eggs with 1/2 cup of queso and measure out about 2 cups of shredded cheese. Put half of the meat mix into a 9″x11″ pan, cover with half of the eggs and queso, half of the cheese, then repeat, ending with cheese. Cover tightly with foil and bake for 30 minutes at 375ºF. Uncover and bake another 10 minutes to brown the top. Serve with queso or sour cream and salsa, and fresh cilantro. Alternatively the meat mixture (with the fried potatoes) can be made and refrigerated overnight. In the morning add egg/queso mix and cheese and bake.

– Joan, 15 January 2021

Hungry man breakfast

  • 1/2 pound (227 grams) gold potatoes, cut into 1/2″ dice
  • 1 pound (454 grams) pork sausage, seasoned or plain
  • 1 small-medium onion, chopped
  • 1 red or yellow pepper, chopped
  • 1 15.25 oz. (432 grams) can black beans, drained and rinsed
  • 1 8.75 oz. (248 grams) can corn, drained or 1 cup corn relish
  • 1 4 oz. (113 grams) can diced chiles or jalapeños, undrained
  • 1/2 cup (140-150 grams) thick salsa
  • 2-3 teaspoons taco seasoning
  • eggs, queso, and shredded cheese for topping

Cut unpeeled potatoes into 1/2″ dice, toss with a teaspoon of olive oil and season with salt, pepper, and a little powdered garlic. Cook in an air fryer at 390ºF for 10 minutes, tossing to turn after 5 minutes.

Cook sausage until no pink remains. Add chopped onion and pepper to pan and cook a few minutes more, till they are slightly softened. Stir in beans, corn, chiles, salsa, and taco seasoning and heat just until warmed through.

Cook egg however you prefer it. Assemble the dish: start with fried potatoes, place meat mixture over them, then the egg, warmed queso if desired, ending with shredded cheese. Microwave 30 seconds to 1 minute to melt the cheese and serve with fresh cilantro.

*To make this into a breakfast casserole – cook everything down to toppings as directed. Beat 6 eggs with 1/2 cup of queso. Place 1/2 of the meat and potato mixture in a 9″x11″ pan, pour half of the eggs over it, then about 1 cup of shredded cheese. Repeat, ending with cheese. Cover tightly and bake at 375ºF for 30 minutes. Remove foil and bake another 10 minutes to brown the top. Serve with warmed queso, or sour cream, salsa, and fresh cilantro for topping.

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