Serves 1
Directions
- 1Place the biscuit dough in the baking dish and press them out to form a layer.
- 2Place one hashbrown patty on top of each piece of biscuit dough.
- 3Spread the cooked breakfast sausage and sauteed onions over the hashbrowns.
- 4Spoon the green chilies over the sausage layer.
- 5Sprinkle the crumbled bacon over the layer.
- 6In a vessel, mix the eggs, milk, cottage cheese, salt, and pepper.
- 7Whisk the egg mixture until the ingredients are combined and smooth.
- 8Pour the egg mixture over the casserole, spreading the cottage cheese curds as needed.
- 9Rinse the pre-shredded cheese with water in a colander, drain it well, and sprinkle over the casserole.
- 10Bake in a preheated oven at 375 degrees.
- 11Top with chives and hot sauce to serve.
Ingredients
- 8 whole biscuit dough
- 8 whole frozen hashbrown patty
- 1 lb breakfast sausage
- 1 whole yellow onion, sauteed
- 1 jar hatch valley green chili
- 8 slice bacon, cooked, crumbled
- 8 whole egg
- 1 splash whole milk
- 1/2 cup low-fat cottage cheese
- kosher salt (optional)
- black pepper (optional)
- 1 bag mexican shredded cheese
- 1 pinch chives (optional)
- 1 dash taco bell hot sauce (optional)
Equipment
casserole dishskilletspatulaimmersion blendercolandermixing bowl
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