Green Chile Breakfast Casserole

 

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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