Description
Dairy Free Breakfast Casserole made with Sausage, Kite Hill Chive Cream Cheese, Hashbrowns, Tomatoes, Green Chiles and Egg
Ingredients
Scale
- 1 pound crumbled and cooked Sausage
- 1 8oz container Kite Hill Chive Cream Cheese
- 2 cups shredded Hashbrowns (I use frozen 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 better combine)
- Add the Hashbrown and Tomato/Green Chilis
- In a separate 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 mixture
- Cook for 45 minutes at 350 degrees F
- ENJOY!
Notes
* you can use 10 eggs if you do not want to use egg whites
Keywords: Breakfast, casserole, bake, egg, sausage, chili peppers, tomato, chive cream cheese, dairy free, meal prep, easy, recipe,