Ingredients55 m servings 492
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- 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.
- Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish.
- Bake eggs in preheated oven until set, about 15 minutes.
- Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs.
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 492 calories; 38.2 12.8 27 343 1683 Full nutrition
ReviewsRead all reviews 9
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 us...
Loved it!! I'd back off to 16 oz on the salsa to avoid a watery finished product. Flavor is amazing.
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...
The family liked it. I agree with decreasing the amount of salsa.
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...
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...