Gather your family for a tasty, spicy breakfast casserole. As a member of the Hormel Foods Extended Family Blogger Program and receive samples and recipes to share with my readers and that includes this Breakfast Pot Pie Recipe. This spicy, breakfast casserole is filled with CHI-CHI’S® diced green chilies and topped with CHI-CHI’S® thick & chunky salsa creating a tasty and flavorful dish.
Breakfast Pot Pie Recipe
- 10 large eggs, divided
- 1 cup evaporated milk
- 1 (12-ounce) package Little Sizzlers® Sausage Links
- 1 (24-ounce) package frozen hashbrown potatoes with onions and peppers
- 1 cup shredded Mexican cheese blend
- 1 cup milk
- 1 1/2 cups buttermilk baking mix
- 1 (4.25-ounce) can CHI-CHI’S® Diced Green Chilies
- CHI-CHI’S® thick & chunky salsa medium
- Sour cream
Heat oven to 375°F. Lightly grease 13×9-inch baking dish.
In medium bowl, stir together 8 eggs and the evaporated milk.
In large skillet, cook sausage links according to package directions; drain, reserving 2 tablespoons drippings.
In same skillet, cook 1 tablespoon reserved drippings and the potatoes, turning once, 10 to 15 minutes or until golden brown. Remove from skillet. Reduce heat to medium.
In same skillet, heat remaining 1 tablespoon reserved drippings. Add egg mixture; cook, stirring frequently, 6 to 8 minutes or until soft scrambled.
In baking dish, layer potatoes, sausage, cheese and scrambled eggs.
In medium bowl, beat together milk and remaining 2 eggs. Stir in baking mix and chilies; mix until well blended. Spoon over scrambled eggs.
Bake pot pie 20 to 25 minutes or until knife inserted in center comes out clean. Serve with salsa and sour cream.