Egg Explosion!

Name: Egg Explosion!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 (1 pound) bulk pork sausage; 12 eggs, beaten; ⅓ cup sour cream; 1 (7 ounce) can chopped green chilies; 1 (24 ounce) jar salsa; 1 cup shredded Cheddar cheese; 1 cup shredded Monterey Jack cheese; ½ cup pickled jalapeno pepper slices, or to taste; 2 avocados, sliced

Rating: 4.64 stars

11 Ratings
10 Reviews
9 Photos

This casserole has been served at our Easter Sunday brunch for over 30 years. It's easy to adjust the spiciness to suit your family's taste. My family likes it spicy, so we even have a bottle of hot sauce on the side for an additional kick! We serve this with a fancy fruit salad and all the Easter fixings for a delicious brunch buffet! Serve with additional sour cream, if desired

By jensenly

Gallery

Recipe Summary

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (1 pound) bulk pork sausage
12 eggs, beaten
⅓ cup sour cream
1 (7 ounce) can chopped green chilies
1 (24 ounce) jar salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup pickled jalapeno pepper slices, or to taste
2 avocados, sliced

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

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Step 2

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Step 3

Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
Step 4

Bake eggs in preheated oven until set, about 15 minutes.
Step 5

Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
Step 6

Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.

Nutrition Facts

Per Serving:

492 calories; protein 27g; carbohydrates 12.8g; fat 38.2g; cholesterol 343.1mg; sodium 1683.3mg. Full Nutrition

Reviews (10)

Most helpful positive review

Baking Nana

Allstar

06/07/2015

It is hard to decide between 4 or 5 stars. The taste of this is really good. I would use a thicker salsa next time and not the full 24 ounces. It was a little too watery and not as attractive as it could be. I think serving the remaining salsa on the side would be good. (Salsa Verde would be great too!) If you don't have avocado, no worries - make this anyway. Leftovers are going to be re-warmed and wrapped in a flour tortilla for an easy breakfast burrito. Thanks! Read More

Helpful

(3)

11 Ratings

5 star values: 7
4 star values: 4
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Baking Nana

Allstar

06/07/2015

Helpful

(3)

tuneces01

12/22/2016

I made this for a day-after-Thanksgiving brunch. I followed the recipe completely and it was my grandson's favorite and he is asking me to make it again for our day-after-Christmas brunch. I used Jimmy dean regular sausage. I do believe it took a few minutes more than stated in the recipe to cook. Wonderful flavors. Read More

Helpful

(2)

Scott

09/09/2016

Loved it!! I'd back off to 16 oz on the salsa to avoid a watery finished product. Flavor is amazing. Read More

Helpful

(2)

Jennifer 'Yenna' Taylor

06/03/2017

The family liked it. I agree with decreasing the amount of salsa. Read More

Helpful

(1)

Sammi V Hack

04/30/2017

could your please rename this eggsplosion:) Read More

Helpful

(1)

Lynda Stallings

10/21/2016

I've made this twice now. The first time was to use up some eggs and leftover salsa sour cream and peppers. I had already made up a delicious Indian dinner but got bored & did this in addition. It was a bigger hit than the Indian food. Today I made this again and doubled the recipe because the 11x13 pan for 4 people disappeared to fast. I did the sour cream and eggs in the blender to aerate which my eater loved how fluffy they were. I added mushrooms jalepenos and at the very end did sprouts on top after it was out of the oven. I learned doubling the recipe wasn't enough for 6 people. I'll have two make two doubled recipes next time. What a hit!!! Read More

Helpful

(1)

kdharris

09/11/2016

This was excellent! I took reviewers' suggestions and reduced salsa (8-10 oz with remainder offered at serving). I always substitute Greek yogurt for sour cream and used about 1/2 the amount of Jalapenos; everything else was as written. Will definitely make this again! Read More

Helpful

(1)

ladylass

02/06/2016

This is very delicious and packed with flavor! I eat eggs everyday for breakfast (in some form) and this was a great twist. I did have to use bacon instead of sausage as I didn't have any sausage in the house. Also I didn't use a lot of salsa as I'm not a big fan but even still I think using the amount recommended would be too much. Definitely will be making this again! Read More

Lommen's

01/29/2017

tasty Read More

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All Reviews for Egg Explosion!

- of Reviews

Egg Explosion!

Servings Per Recipe: 8
Calories: 491.7

% Daily Value *

protein: 54 %

carbohydrates: 4 %

dietary fiber: 21 %

sugars:

fat: 59 %

saturated fat: 73 %

cholesterol: 114 %

vitamin a iu: 26 %

niacin equivalents: 61 %

vitamin b6: 37 %

vitamin c: 41 %

folate: 22 %

calcium: 30 %

iron: 17 %

magnesium: 20 %

potassium: 23 %

sodium: 67 %

thiamin: 44 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.