Here in the Berry house if I announce we are having B for D you would think I announced we won the lottery! It is like a real treat for the boys and I am really not sure why. But, I have decided I would start changing up what they expect and see if they like it. This past week I tried a different casserole. One I got from my dear friend Paige. I changed it up just a tiny bit, but the over all verdict was “HOME RUN BABY!” Per Trey and the boys loved it too! So this little recipe definitely will be going into the Berry dinner rotation.
Poblano and Sausage Casserole
Ingredients:
2 Poblano peppers
Olive Oil
1 pound ground sausage (You can use lean turkey sausage and make it leaner)
1 Onion (I got the box already chopped in the deli section)
1 Tablespoon chopped garlic from the jar
5 Egg Whites
4 Eggs
1/2 Cup milk (use skim if going leaner)
1/4 Cup greek yogurt
1 Teaspoon kosher salt
1 Teaspoon black pepper
1 Cup shredded cheddar cheese (use low fat if going lean)
4 Cups shredded hash browns
Prep:
Preheat oven to broil.
Cut your poblano peppers in half length wise and remove the seeds.
Coat the peppers in olive oil and place on a cookie sheet skin side up. Place under broiler for 10-15 minutes or until peppers are nice and charred. Remove from oven and let cool.
Take ovens temperature back down to 350 and lightly spray a 9 x 13 baking dish.
While peppers are cooling put about 1 tablespoon olive oil in a frying pan and place your onions and garlic in the skillet and heat them up until translucent. Once translucent add your sausage and brown your meat. Once your sausage is brown, drain your grease and set aside.
Remove the charred skin from your peppers and dice them up.
In a large bowl whisk your egg whites, your eggs, milk, yogurt, salt, and pepper. Whisk it until the lumps are out. Add your sausage, chopped peppers, cheese, and hash browns and mix well. Make sure all hash browns are coated in the mixture.
Pour into your casserole dish and bake for 1 hour covered with foil. Uncover and bake for an additional 10 to 15 minutes or until top begins to brown. Let cool.
Serve with avocados, tomatoes, and salsa!
