Grammy's Kitchen · Breakfast Casserole · Roasted Poblano and Sausage Breakfast Casser
One of 85 breakfast casserole recipes we measured
from iowagirleats.com
1 cooks on iowagirleats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 46% | 39% |
| protein add | 170% | 113% |
| vegetables and beans | 0% | 40% |
| salt | 2% | 0% |
| aromatics | 20% | 22% |
| liquid | 46% | 41% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 poblano peppers | |
| 454 g | 1 lb gluten free pork breakfast sausage (Jimmy Dean recommended) |
| 400 g | 8 large eggs |
| 183 g | 3/4 cup milk (any kind) |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| dashes green Tabasco sauce (optional) | |
| 80 g | 1/2 cup chopped green onions |
| 227 g | 8 oz shredded Monterey Jack or Pepper Jack cheese (divided) |
| 4 cups frozen shredded hash browns (thawed) |
Method: 4 steps, published by iowagirleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this for my family for christms breakfast this year and there’s one in the nice neighborhood right now for me to bring into the office - everyone loves it and it taste great right out of the oven or room temp. This is a real winner!” — a cook, 5.0★