We had this breakfast casserole at a bed and breakfast in Branson, MO (Anchor Inn on the Lake) and absolutely loved it. I don't like breakfast casseroles that are too dry or too eggy and this one is perfect!

Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.

    Advertisement
  • Lightly grease a 9x13-inch baking dish.

  • Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage, half the Cheddar cheese, and half the mozzarella cheese.

  • Whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage, Cheddar cheese, and mozzarella cheese. Cover and chill for 8 hours.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

359 calories; 26.1 g total fat; 164 mg cholesterol; 716 mg sodium. 12.7 g carbohydrates; 18.4 g protein; Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2012
Hi! Thanks for the great reviews. I submitted this recipe (because it's awesome!):) and I meant to change the amount of english muffins. You're right- it only takes one package. Unfortunately I have no idea how to go in to the recipe and change that! So hopefully people will read the reviews. If not they'll have a leftover package of English muffins! Read More
(90)

Most helpful critical review

Rating: 2 stars
05/11/2013
We thought this was pretty terrible. Read More
(4)
83 Ratings
  • 5 star values: 62
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/18/2012
Hi! Thanks for the great reviews. I submitted this recipe (because it's awesome!):) and I meant to change the amount of english muffins. You're right- it only takes one package. Unfortunately I have no idea how to go in to the recipe and change that! So hopefully people will read the reviews. If not they'll have a leftover package of English muffins! Read More
(90)
Rating: 5 stars
10/18/2012
Hi! Thanks for the great reviews. I submitted this recipe (because it's awesome!):) and I meant to change the amount of english muffins. You're right- it only takes one package. Unfortunately I have no idea how to go in to the recipe and change that! So hopefully people will read the reviews. If not they'll have a leftover package of English muffins! Read More
(90)
Rating: 5 stars
10/07/2012
I really liked this one a lot. I used some morning star farms veggie sausage patties double fiber whole wheat english muffins and egg whites. I do like a bit more egg so I added a bit more. I'll make this again.. really easy. Don't know why I never thought of using english muffins but it was better than using bread. Read More
(32)
Advertisement
Rating: 5 stars
10/26/2012
Agree this is a great breakfast casserole. I use Canadian Bacon instead of sausage and really enjoy that flavor (as well as saving fat and calories). Read More
(19)
Rating: 4 stars
01/13/2013
This was a very good recipe something different for a small Sunday brunch but my wife finds chopped green chilis too spicy for her so I substituted a diced Cubanella and cooked them in with the sausage. I also wanted a little more "substance" to the strata so I added mushrooms and chopped onion. I loved the texture of the combined egg/sour cream mixture. Will make this one again! Note: as it was for two I used two Muffins in a 6" x 6" square baking dish cut the ingredients in half. Read More
(18)
Rating: 5 stars
11/25/2012
So very good! Made this last night and baked this morning....love these kind of casseroles. I used whole wheat English muffins and yes 1 pk is way more than enough. I actually was one muffin shy of a full pk and I even had to cut some in half to fit around the edges of my 9x13. I used 7 whole eggs and 3 egg whites (had leftover whites in the fridge) used cheese and garlic chicken sausage out of the casing and crumbled. I think next time I will use 2 cans of diced green chilies....they really add a great flavor to this. All in all there is hardly any left as everyone had seconds....thank you! Read More
(13)
Advertisement
Rating: 5 stars
12/18/2012
OMG!!! Just brought this in for my office potluck and it's gone! Fabulous!!! I followed the recipe exactly but couldn't help adding 1/2 diced onion when browning the spicy sausage. I also sprinkled fresh chopped cilantro on top just before cutting into squares. Everyone in my office is asking for the recipe. YUMMO! Read More
(11)
Rating: 4 stars
10/18/2012
This is a delicious breakfast casserole! It is very simple to make but only requires ONE package of English Muffins - not two. There are 8 English Muffins in a pack and when they are split open you have 16 halves which is more than enough to cover the bottom of the pan so I think there was a typo in the recipe. But the layers of muffins on the bottom makes the perfect buttery "crust" and it was just perfect to pop in the oven on a busy morning for company or during the holidays! I will be making this often - very delicious and easy! Read More
(11)
Rating: 5 stars
01/21/2013
So yummy and easy to make! I forgot to buy mozzarella so just used cheddar. I made it for a breakfast for 25 soldiers and got rave reviews! Read More
(11)
Rating: 5 stars
01/11/2013
I followed the recipe as written (except I used 1 package of english muffins) and it was fantastic. I will make this again and not change anything! Read More
(8)
Rating: 2 stars
05/11/2013
We thought this was pretty terrible. Read More
(4)