#seems like the canucks crew has a type in my head?

[ivyglow]

ok ok so between everyone that you write for, which ones do you think are ass, boobs or thigh guys? i need this for... scientific purposes😌

boobs - barzy, brock, elias 

thighs - nolan, andre, m tkachuk, freddie

ass - pld, beau, nathan m

[gardenplow3-blog]

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake

posted by Kalyn Denny on February 18, 2019

This Cheesy Low-Carb Sausage and Green Chile Breakfast Bake started with a clever idea from a reader who mentioned they added some breakfast sausage to my ultra-popular Chile Rellenos Bake! Check out Breakfast Recipes for more tasty low-carb breakfasts like this one.

PIN Cheesy Low-Carb Sausage and Green Chile Breakfast Bake!

If you’re someone who’s followed my blog for a while, you might have noticed I like to experiment with variations when I have a flavor combination or recipe process that I really like. Sometimes those ideas just pop into my head, but this Cheesy Low-Carb Sausage and Green Chile Breakfast Bake was an idea I got fixated on after a reader mentioned adding sausage to the ultra popular Low- Carb Vegetarian Chile Rellenos Bake!

When that idea showed up as a comment on the Kalyn’s Kitchen Facebook page, I should have written it down, because now I can’t remember who gave me the idea, but the thought of eggs, green chiles, sausage, and cheese lodged in my brain and recently I decided I had to experiment with it. And when I made this recipe with Jake and Kara it was so delicious that I couldn’t wait to share this twist on an old favorite with you! (And if you’re the person who planted this idea in my head, please let me know in the comments so I can credit you.)

The hardest thing about this recipe might be finding a 27 oz. can of whole roasted green chiles if you don’t live in the western U.S., but if you have a Latin or Mexican market where you live, you should be able to find them there. We used turkey breakfast sausage because I had some in the fridge, but I think pork breakfast sausage would be very tasty!  This recipe seemed like a breakfast dish to me with the breakfast sausage added, but the original Low-Carb Vegetarian Chili Rellenos Bake was a recipe I always liked any time of day, so if you’d like this for a brunch or breakfast-for-dinner option I’m sure it would be a hit!

Preheat oven to 375F/190C and spray a 9″ x 13″ casserole dish with nonstick spray. Dump the can of whole roasted green chiles into a colander to drain in the sink while you heat a little olive oil in a frying pan and brown one pound of turkey or pork breakfast sausage. When the chiles have drained well, split each one open with your finger and scrape out the seeds, drying chiles with a paper towel if they seem extra wet. (I like to stack them in two stacks so I use the same amount of chiles for each layer.) Make a layer with half the chiles in the bottom of the casserole dish.

Cover the chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.) Then add the browned sausage over the cheese and about 1/4 cup sliced green onions. Make a second layer of green chiles, top with the other half of the cheese, and sprinkle green onions over the top. (You can skip green onions if you’re not a fan, but we loved them in this.)

Beat the eggs in a large measuring cup or bowl, then whisk in the cream, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together. Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown.

Serve hot. This is great with a dollop of sour cream, and personally I like some Green Tabasco Sauce on mine as well.

More Low-Carb Egg Dishes with Green Chiles:

Fifteen Minute Salsa Verda Eggs ~ Kalyn’s Kitchen Green Chile and Sausage Scrambled Eggs ~ Barefeet in the Kitchen Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen Baked Egg Sausage Bake with Green Chiles ~ Cookin’ Canuck Low-Carb Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen Green Chile Egg Tacquitos ~ Inside Bru Crew Life (use low-carb tortillas if making for low-carb) Bobbi’s Low-Carb Breakfast Casserole with Eggs, Cheese, and Green Chiles ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake

Yield: 8 servings

Total Time: 60 minutes

Prep Time: 20 minutes

Cook Time: 40 minutes

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake is a kicked-up version of my popular Low-Carb Vegetarian Chile Rellenos Bake, with the addition of breakfast sausage that was suggested by a reader!

Ingredients:

1 large can (27 oz.) whole roasted green chiles (These are roasted Anaheim chiles, not Jalapenos.)

2-3 tsp. olive oil (more or less depending on what type of sausage you use

1 lb. package ground turkey or pork breakfast sausage

4 cups grated Mexican Blend Cheese (use more or less cheese to taste, but I like this with quite a bit of cheese

1/2 cup sliced green onions (optional, but good)

6 eggs, beaten well

1/2 cup heavy cream, half and half, or milk

1/2 tsp. ground cumin

1 tsp, Spike Seasoning (optional, but good. Use any all-purpose seasoning that’s good with eggs if you don’t have Spike.)

salt and fresh-ground black pepper to taste

sour cream for serving (optional)

Green Tabasco Sauce for serving (optional)

Directions:

Dump the 27 oz. can of roasted green chiles into a colander placed in the sink and let them drain while you preheat the oven to 375F/190C. Spray a 9″ x 13″ casserole dish with nonstick spray or olive oil.

While the chiles drain, heat the olive oil in a  12″ frying pan over medium-high heat and brown one pound of turkey or pork breakfast sausage.

When the chiles are drained, split each one open with your finger and scrape out the seeds, drying each one with a paper towel if they still seem wet. I stack chiles on the cutting board in two stacks so I have them equally divided for two layers. Use one stack to make a layer of chiles in the bottom of the baking dish.

Cover the layer of chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.)

Then add the browned sausage over the cheese and sprinkle with about 1/4 cup sliced green onions if using.

Make a second layer of green chiles, sprinkle with the other half of the cheese, and sprinkle green onions over the top.

Beat the eggs in a large measuring cup or bowl, then whisk in the cream or dairy product you prefer, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together.

Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown. Serve hot, with a little sour cream and Green Tabasco Sauce if you like.

This will keep in the fridge for quite a few days and can be easily reheated in the microwave or in a hot pan.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Cheesy Low-Carb Sausage and Green Chile Breakfast Bake is a perfect dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. You can adapt the recipe to be Keto, low-carb, or even South Beach Diet friendly depending on what sausage and dairy products you use.

Find More Recipes Like This One: Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information? If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

posted by Kalyn Denny on February 18, 2019

Don’t Miss a Recipe!

subscribe to receive new recipes via email:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Source: https://kalynskitchen.com/cheesy-low-carb-sausage-green-chile-breakfast-bake/

[beechroof80-blog]

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake

posted by Kalyn Denny on February 18, 2019

This Cheesy Low-Carb Sausage and Green Chile Breakfast Bake started with a clever idea from a reader who mentioned they added some breakfast sausage to my ultra-popular Chile Rellenos Bake! Check out Breakfast Recipes for more tasty low-carb breakfasts like this one.

PIN Cheesy Low-Carb Sausage and Green Chile Breakfast Bake!

If you’re someone who’s followed my blog for a while, you might have noticed I like to experiment with variations when I have a flavor combination or recipe process that I really like. Sometimes those ideas just pop into my head, but this Cheesy Low-Carb Sausage and Green Chile Breakfast Bake was an idea I got fixated on after a reader mentioned adding sausage to the ultra popular Low- Carb Vegetarian Chile Rellenos Bake!

When that idea showed up as a comment on the Kalyn’s Kitchen Facebook page, I should have written it down, because now I can’t remember who gave me the idea, but the thought of eggs, green chiles, sausage, and cheese lodged in my brain and recently I decided I had to experiment with it. And when I made this recipe with Jake and Kara it was so delicious that I couldn’t wait to share this twist on an old favorite with you! (And if you’re the person who planted this idea in my head, please let me know in the comments so I can credit you.)

The hardest thing about this recipe might be finding a 27 oz. can of whole roasted green chiles if you don’t live in the western U.S., but if you have a Latin or Mexican market where you live, you should be able to find them there. We used turkey breakfast sausage because I had some in the fridge, but I think pork breakfast sausage would be very tasty!  This recipe seemed like a breakfast dish to me with the breakfast sausage added, but the original Low-Carb Vegetarian Chili Rellenos Bake was a recipe I always liked any time of day, so if you’d like this for a brunch or breakfast-for-dinner option I’m sure it would be a hit!

Preheat oven to 375F/190C and spray a 9″ x 13″ casserole dish with nonstick spray. Dump the can of whole roasted green chiles into a colander to drain in the sink while you heat a little olive oil in a frying pan and brown one pound of turkey or pork breakfast sausage. When the chiles have drained well, split each one open with your finger and scrape out the seeds, drying chiles with a paper towel if they seem extra wet. (I like to stack them in two stacks so I use the same amount of chiles for each layer.) Make a layer with half the chiles in the bottom of the casserole dish.

Cover the chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.) Then add the browned sausage over the cheese and about 1/4 cup sliced green onions. Make a second layer of green chiles, top with the other half of the cheese, and sprinkle green onions over the top. (You can skip green onions if you’re not a fan, but we loved them in this.)

Beat the eggs in a large measuring cup or bowl, then whisk in the cream, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together. Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown.

Serve hot. This is great with a dollop of sour cream, and personally I like some Green Tabasco Sauce on mine as well.

More Low-Carb Egg Dishes with Green Chiles:

Fifteen Minute Salsa Verda Eggs ~ Kalyn’s Kitchen Green Chile and Sausage Scrambled Eggs ~ Barefeet in the Kitchen Green Chile and Cheese Egg Muffins ~ Kalyn’s Kitchen Baked Egg Sausage Bake with Green Chiles ~ Cookin’ Canuck Low-Carb Zucchini and Green Chile Breakfast Casserole ~ Kalyn’s Kitchen Green Chile Egg Tacquitos ~ Inside Bru Crew Life (use low-carb tortillas if making for low-carb) Bobbi’s Low-Carb Breakfast Casserole with Eggs, Cheese, and Green Chiles ~ Kalyn’s Kitchen

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake

Yield: 8 servings

Total Time: 60 minutes

Prep Time: 20 minutes

Cook Time: 40 minutes

Cheesy Low-Carb Sausage and Green Chile Breakfast Bake is a kicked-up version of my popular Low-Carb Vegetarian Chile Rellenos Bake, with the addition of breakfast sausage that was suggested by a reader!

Ingredients:

1 large can (27 oz.) whole roasted green chiles (These are roasted Anaheim chiles, not Jalapenos.)

2-3 tsp. olive oil (more or less depending on what type of sausage you use

1 lb. package ground turkey or pork breakfast sausage

4 cups grated Mexican Blend Cheese (use more or less cheese to taste, but I like this with quite a bit of cheese

1/2 cup sliced green onions (optional, but good)

6 eggs, beaten well

1/2 cup heavy cream, half and half, or milk

1/2 tsp. ground cumin

1 tsp, Spike Seasoning (optional, but good. Use any all-purpose seasoning that’s good with eggs if you don’t have Spike.)

salt and fresh-ground black pepper to taste

sour cream for serving (optional)

Green Tabasco Sauce for serving (optional)

Directions:

Dump the 27 oz. can of roasted green chiles into a colander placed in the sink and let them drain while you preheat the oven to 375F/190C. Spray a 9″ x 13″ casserole dish with nonstick spray or olive oil.

While the chiles drain, heat the olive oil in a  12″ frying pan over medium-high heat and brown one pound of turkey or pork breakfast sausage.

When the chiles are drained, split each one open with your finger and scrape out the seeds, drying each one with a paper towel if they still seem wet. I stack chiles on the cutting board in two stacks so I have them equally divided for two layers. Use one stack to make a layer of chiles in the bottom of the baking dish.

Cover the layer of chiles with a half the grated Mexican Blend cheese, and then add the sausage. (We debated about whether cheese or sausage should come first, so feel free to switch if you’d like.)

Then add the browned sausage over the cheese and sprinkle with about 1/4 cup sliced green onions if using.

Make a second layer of green chiles, sprinkle with the other half of the cheese, and sprinkle green onions over the top.

Beat the eggs in a large measuring cup or bowl, then whisk in the cream or dairy product you prefer, ground cumin, Spike Seasoning, and a little salt and fresh ground black pepper. Pour the egg mixture over the top of the casserole, then take a fork and poke some holes so the egg mixture can run down to the bottom of the dish and bind the casserole together.

Cover the casserole dish with foil and bake 15 minutes, then remove the foil and cook about 25 minutes more, or until the mixture is set and the top is starting to brown. Serve hot, with a little sour cream and Green Tabasco Sauce if you like.

This will keep in the fridge for quite a few days and can be easily reheated in the microwave or in a hot pan.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: This Cheesy Low-Carb Sausage and Green Chile Breakfast Bake is a perfect dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet. You can adapt the recipe to be Keto, low-carb, or even South Beach Diet friendly depending on what sausage and dairy products you use.

Find More Recipes Like This One: Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information? If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. (New recipes won’t show up in Yummly right away and information there is not always 100% accurate.) Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

posted by Kalyn Denny on February 18, 2019

Don’t Miss a Recipe!

subscribe to receive new recipes via email:

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Source: https://kalynskitchen.com/cheesy-low-carb-sausage-green-chile-breakfast-bake/