A delicious, easy casserole with sausage, eggs, sour cream, cheese and green chiles–make ahead the night before for a easy, “you’ll-want-seconds” meal. This recipe must be prepared the night before it is to be baked.
Prep Time::15 mins
Cook Time:: 1 hr 10 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 25 mins
Servings::8
Yield::1 casserole
Ingredients
½ cup salted butter, divided
5 slices white sandwich bread, or as needed
1 pound bulk pork sausage
12 large eggs
⅓ cup sour cream
1 teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chilies
Directions
Butter the bottom and sides of an 8 1/2×11-inch baking dish with butter.
Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.
Recipe Tips
You can use hot or regular sausage. Try not to have big chunks of sausage — break it up in the pan as much as you can.