Ingredients
Units
Scale
- 1 pound crumbled and cooked Sausage
- 1 8-oz container Kite Hill Chive Cream Cheese
- 2 cups shredded Hashbrowns (I use frozen ones that have defrosted)
- 1 can Rotel with Green Chili, drained (OR 1 cup drained diced tomatoes and 1 tablespoon chopped Green Chili)
- 8 Large Eggs
- 1 cup Egg Whites *see note
- 1/4 cup Dairy Free Milk (I prefer Nutpods)
- 1/4 teaspoon Chili Powder
- 1/4 teaspoon Sea Salt
Instructions
- Cook sausage over med-low heat till no pink; drain excess oil, and add to a large mixing bowl.
- Add Kite Hill Chive Cream Cheese and stir (the heat from the sausage will help it to combine better)
- Add the Hashbrowns and Tomato/Green Chilis
- In a separate mixing bowl, add the eggs and egg whites, dairy-free milk, Chili Powder, and Sea Salt, mixing till combined.
- Add the egg mixture to the casserole mixture, stirring till combined.
- Grease a 13*9 pan (I use glass) and add the mixture
- Cook for 45 minutes at 350° F
- ENJOY!
Notes
* you can use 10 eggs if you do not want to use egg whites
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
