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Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious, easy casserole with sausage, eggs, sour cream, cheese and green chiles--make ahead the night before for a easy, "you'll-want-seconds" meal. This recipe must be prepared the night before it is to be baked.

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Recipe Summary

prep:
15 mins
cook:
1 hr 10 mins
additional:
8 hrs
total:
9 hrs 25 mins
Servings:
8
Yield:
1 casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.

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  • Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.

  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.

  • Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.

  • Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.

  • To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

Cook's Note:

You can use hot or regular sausage. Try not to have big chunks of sausage. Break it up in the pan as much as you can.

Nutrition Facts

533 calories; protein 25.9g; carbohydrates 10.6g; fat 43.1g; cholesterol 375.9mg; sodium 1144.3mg. Full Nutrition
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Reviews (1)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2020
The only change I made was using the bread I had which was honey wheat. Which means, you can use the bread you have and it will still be a great recipe. This was a simple, easy to follow recipe that is quite satisfying. If you like doing “breakfast for dinner” this would also be a great idea. Adding some salsa to the top was a hit as well. I was a little nervous about not preheating the oven. Have no fear, in 1 hour, your casserole will be cooked through and ready to devour once it’s cooled! Thanks for a great recipe! Read More
Rating: 5 stars
01/21/2021
Easy and delicious. I had some Pepperidge Farm Sourdough which I used. I used Hot diced Hatch Chiles and added some roasted red peppers that I had in the fridge. It didn't say whether to take directly from fridge into cold oven, so I took it out of the fridge about 20 min. before baking. I served with salsa on the side and everyone loved it. Read More