Salsa Verde Egg Casserole with Verde Cream

Serves 12
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Dietary Gluten-free
Meal type Breakfast
A mildly spicy salsa verde egg casserole with verde cream makes a great breakfast meal for guests that can easily be made the night before.


  • 6 Eggs
  • 3 cups Shredded Hash Browns
  • 1/2lb Italian Sausage (fully cooked)
  • 1/2 Large Onion (chopped & sauteed)
  • 1 cup Salsa Verde
  • 1 1/2 cup Romano Cheese ((cheddar, Jack pepper, or other cheese may be substituted))
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Cracked Black Pepper
  • 1/2 cup Sour Cream ((for the verde cream))
  • 1/2 cup Salsa Verde ((For the verde cream))


Step 1
Saute onion and sausage until fully cooked. Set aside to cool.
Step 2
Place eggs and salsa verde into a medium size bowl and whip till eggs are fully blended. Add milk, cream, hash browns and cheese to egg mixture. Blend completely.
Step 3
Fold in sauteed onion and Italian sausage into the egg mixture. Add salt and pepper and stir until all ingredients are well incorporated.
Step 4
Place in a 9x12" casserole pan sprayed with non-stick spray.
Step 5
Place in a 400 degree preheated oven for 30 minutes or until the center is firm.
Step 6
Make the verde cream by whipping together the sour cream and salsa verde.
Step 7
Cut the casserole into 12 equal slices. Place each slice on a plate with a dollop of salsa verde cream on top.