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My review
Egg Explosion!
jensenly
"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"
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Ingredients
55 m servings 492 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 492 calories; 38.2 g fat; 12.8 g carbohydrates; 27 g protein; 343 mg cholesterol; 1683 mg sodium. Full nutrition
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Reviews
Read all reviews 9Most helpful
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Newest
9/8/2016
Loved it!! I'd back off to 16 oz on the salsa to avoid a watery finished product. Flavor is amazing.
6/7/2015
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...
6/2/2017
The family liked it. I agree with decreasing the amount of salsa.
12/21/2016
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 us...
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...
9/11/2016
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...