Tuesday, February 21, 2012

Green Chile Breakfast Casserole

Breakfast is the favorite meal in our house. We LOVE making breakfast and going out to breakfast and would probably eat breakfast foods 3x a day if that was allowed.

Our breakfasts are typically of the savory variety - eggs and hash browns, casseroles, burritos, etc. We don't do much of the sweet stuff, just our preference.

So, knowing that we have had our fair share of breakfast casseroles, when my husband says this might be his favorite one yet, you know its got to be fantastic!

I could tell we would like it just from the picture (found here), and luckily it exceeded expectations! I feel the same way Kelly does in the recipe post - I didn't invent this, but I wish I had!

Here's why this is fabulous: the english muffins are the perfect base, after baking they take on a spongy, dense cake-like quality that holds up the rest of the goodies. The green chiles give it that little something extra without being spicy, and hello its topped with lots of cheesy ooey-gooey goodness. Have I mentioned its perfect for leftovers too? I'll be enjoying some again today!

Green Chile Breakfast Casserole
adapted from The Meaning of Pie

*Note: This is a make-ahead recipe and works best if it sits overnight - so plan ahead!


4 sourdough english muffins, split
2 Tbsp. spreadable butter
1 lb. bulk pork sausage
12 eggs
1 1/4 cups sour cream
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
2 (4 oz) cans diced green chiles
3 cups shredded coldy jack cheese


1. Lightly grease a 9x13 casserole dish. Spread butter onto english muffin halves. Place 6 halves buttered side down in casserole dish. Tear the remaining 2 halves into smaller pieces and place in the dish to fill in any gaps.

2. Cook sausage. Remove from pan and drain fat on paper towels.

3. In a large bowl, lightly whisk eggs. Add sour cream, garlic powder, salt and pepper and whisk to combine (you may still have some lumps, that's okay). 

4. To assemble: Sprinkle half the sausage on top of the english muffins, then add 1 can of green chiles and half the cheese. Pour all the eggs over the top, then create one more layer of sausage, chiles and cheese. Cover and refrigerate over night.

5. Remove casserole from fridge 30 mintues before baking. Heat oven to 350 and bake 30-40 minutes or until eggs are set and cheese is melted and bubbly. Let rest for 10 minutes before serving. Enjoy!

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