Menu

Hatch Green Chile Breakfast Casserole

6 Servings Recipe By

Ingredients

  • 1 tablespoon Coconut Oil
  • 1 1/4 cups dice Onion, Yellow
  • 1 cup peel and grate Sweet Potato
  • 1 cup dice Bell Pepper, Green
  • 2 cups cook and shred Pork Roast
  • 1/2 cups Salsa Verde
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 1/2 teaspoons Cumin
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 10 medium Pepper, Hatch Chile
  • 8 individual beat Egg
  • 1/2 cups slice Tomato
  • 1/4 cups slice Green Onion (Scallion)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4.5"x4" piece
  • 463 Calories
  • 23g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 398mg Cholesterol
  • 397mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 7g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a skillet over medium heat, heat coconut oil.
  2. Add onions to skillet and cook until translucent.
  3. Add sweet potato and bell peppers, and cook for additional 5 minutes.
  4. To skillet, add in pulled pork, salsa verde, garlic powder, paprika, cumin, salt and pepper.
  5. Cook additional 5 minutes.
  6. Divide meat and vegetable mixture among indicated number of baking dishes.
  7. Cut chiles so that they will lay flat.
  8. Lay even layers in pan over meat/vegetable mixture.
  9. Pour eggs over top.
  10. Lay tomato slices on top of eggs and sprinkle with green onions.
  11. Cover with foil.
  12. Bake at 350F degrees for 30 minutes.
  13. Remove foil, bake additional 10 minutes, or until eggs are set.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a skillet over medium heat, heat coconut oil.
  2. Add onions to skillet and cook until translucent.
  3. Add sweet potato and bell peppers, and cook for additional 5 minutes.
  4. To skillet, add in pulled pork, salsa verde, garlic powder, paprika, cumin, salt and pepper.
  5. Cook additional 5 minutes.
  6. Divide meat and vegetable mixture among indicated number of baking dishes.
  7. Cut chiles so that they will lay flat.
  8. Lay even layers in pan over meat/vegetable mixture.
  9. Pour eggs over top.
  10. Lay tomato slices on top of eggs and sprinkle with green onions.
  11. Cover with foil.
  12. Bake at 350F degrees for 30 minutes.
  13. Remove foil, bake additional 10 minutes, or until eggs are set.
  14. Allow to cool.
  15. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30-60 seconds until heated through.

© 2024