Salsa Verde Egg Casserole with Verde Cream

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.

Ingredients

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.