Overnight Mexican Breakfast Casserole - Makes ~14 to 20 servings

Overnight Mexican Breakfast Casserole - Serves 20 small servings, or 14 regular servings

Adapted from This Is How I Cook

Initial Ingredients:

• 1 cup diced onion, cooked with sausage below
• 12 oz breakfast sausage or chorizo, cooked with onions above and drained
• 4 cups frozen shredded hash browns (buy the large bag, even if you don't use them all; we had 1 cup left over)
• 3 cups shredded cheese (cheddar and pepperjack combo, or Mexican combo)
• Two to three 4-oz cans of diced green chiles (minimum medium heat, maybe do one hot, one medium)
• 8 eggs
• 1 cup milk or half & half (I used half & half)
• 1/4 cup heavy cream
• 3/4 cup plain Greek yogurt, skyr, or sour cream
• 3/4 tsp garlic powder
• 1 tsp Lawry's Seasoning Salt
• OR take 1 tsp out of the following mix, which yields about 1.5 tbsp: In a small bowl, mix together 1 tbsp salt, 1 tsp granulated sugar, 3/8 tsp paprika, 1/8 tsp ground turmeric, 1/8 tsp onion powder, 1/8 tsp garlic powder, 1/8 tsp cornstarch

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Directions:

1. Butter a 13x9 casserole dish
2. Put about 1.5" layer of frozen hash browns in the dish
3. Sprinkle with half of the shredded cheese (about 1.5 cups)
4. Spread green chilies on top of the cheese
5. Sprinkle the cooked sausage-onion combo on top of the chilies
6. Sprinkle remaining cheese on top of that
7. In a separate bowl, beat eggs, milk, cream, yogurt, and seasonings; whisk well.
8. Pour the egg mixture over the casserole layers.
9. Cover and place in the refrigerator overnight
10. Next morning 1 hour before cooking, remove the dish from the fridge. After about 30 minutes, pre-heat the oven to 375 deg F.
11. Once the dish has been sitting out 1 hour, bake it for 50-60 minutes until golden or has brown spots. Remove from the oven and let sit for 5 to 10 minutes.
12. Serve with salsa, sour cream, or red or green chile.

Dried Beans in a Slow-cooker - equiv 15 oz can cooked

Rule of thumb for most beans:

1/2 cup dried beans, once cooked, yields about 15 oz, or 1.5 cups cooked

Or see Serious Eats

BLACK BEANS - no soaking required

• 1/2 to 3/4 cup dried black beans
• 1.5 to 2 cups water or broth
• Any desired aromatics (optional: bay leaves, chopped onion, garlic cloves, ham bone, etc.)
• Crockpot or Slowcooker: HIGH for 3.5 to 4 hours, or LOW for 6 to 7 hours. Once tender, drain the peas and let cool to room temperature.

BLACK-EYED PEAS - no soaking required

• 1/2 cup dried black-eyed peas
• 1.5 cups water or broth
• Any desired aromatics (optional: bay leaves, chopped onion, garlic cloves, ham bone, etc.)
• Crockpot or Slowcooker: HIGH for 3.5 to 4 hours, or LOW for 6 to 7 hours. Once tender, drain the peas and let cool to room temperature.

CHICKPEAS/GARBANZO BEANS - soaking required

• 1/2 c dried chickpeas (this amount should work for the recipe further down the page)
• 16 oz water or 2 cups
• 2 tsp salt
1. Soak chickpeas overnight up to 12 hours in the fridge by placing them in a large pot or crockpot. Add water at least an inch or two above the peas.
2. After soaking is complete, drain the chickpeas. Place them in the slowcooker and fill with new water and salt.
3. Cook on HIGH for 3 hours, or until they crush easily between your fingers. 
4. Drain the chick peas and let them cool until they come to room temperature.