To all my dairy-free friends, I’m sorry, this is not dairy-free, but to those who can eat dairy, this Salsa Verde Egg Casserole with Verde Cream is delicious! I had a houseful of guests recently and hadn’t planned my breakfast meals very carefully. Quickly perusing the refrigerator, I found eggs, cheese, sour cream, and Italian sausage. A skim through the pantry brought out a jar of salsa verde, an onion, and dehydrated shredded hash browns. This is always risky business trying to create a new recipe when you have guests, but other than cold cereal or becoming a short order cook, I really didn’t have another option. Fortunately for me, it was a hit and some guests even asked for the recipe! I told them I would blog it, so here it is. If you find yourself with ample time to prepare ahead, you may want to try my Prosciutto and Kale Frittata with Smoked Paprika.

Ingredients for making Salsa Verde Egg Casserole
Some of the ingredients for a delicious salsa verde egg casserole with verde cream.

I used dehydrated potatoes and rehydrated them before adding them to the egg mixture but you could easily shred your own or use frozen. The two ingredients to fully cook before adding to the egg mixture are the onion and the Italian sausage.

Salsa Verde Egg Casserole Pre-cooked
Salsa Verde Egg Casserole ready for the oven.

Salsa Verde is a fairly mild salsa made from tomatillos. I decided to plant tomatillos in my garden one summer. They are very prolific! I allowed the plants to go to seed once I had used as many tomatillos as I needed. The next spring I had tomatillos popping up all over in my yard! The seeds had blown and propagated and made quite a mess, so if you decide to grow tomatillos, it might be a good idea to pull the plants once you’re done, saving some seeds for next years crop.

Cooked Salsa Verde Egg Casserole
Cook until the edges of the Salsa Verde Egg Casserole have turned a golden brown.


I think I was very fortunate this time. I’ve tried creating recipes while having guests over and the end result has not been as well in my favor. So when I say it is risky business, that’s just what I mean!

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.

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