This has become our family's go to breakfast casserole...especially if my brothers are visiting. They LOVE it! I love it because it's easy to make ahead.
Green Chile Breakfast Casserole
1 lb ground pork sausage, cooked & drained
1 package of whole wheat English muffins split, buttered & quartered
12 oz of freshly shredded sharp Cheddar cheese
10 oz of freshly shredded Monterey jack cheese
8 large eggs
1 1/2 cups low-fat sour cream
1/2 teaspoon Tabasco
7 oz can chopped green chilies, drained
Grease a 9" x 13" casserole dish with butter or non-stick spray. Arrange English muffin quarters evenly on bottom of pan. Layer half of the sausage & cheese over the muffins.
With a whisk, combine the eggs, sour cream, tabasco & chilies in a large bowl. Pour egg mixture over the sausage and cheese. Top with remaining sausage and cheese. Cover and refrigerate at least 8 hours or overnight.
Bake in a preheated 350 degree oven for 40 minutes. Let rest for 5-10 minutes prior to serving.
If you can, let it sit out a 1/2 hour or so prior to baking. It's not necessary, but I always like to let refrigerated items warm a bit before sticking them in the oven.
Enjoy!
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