Although I don’t typically enjoy chimichangas at restaurants, I went back for more of these. It is simple to prepare the meat in advance and then, in a hurry, make a quick lunch.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 9 hrs 5 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 1 (16 ounce) package ground pork sausage
- ¼ cup butter, or as needed
- 1 (12 ounce) package English muffins, split
- 10 ounces shredded sharp Cheddar cheese, divided
- 1 (8 ounce) package shredded mozzarella cheese, divided
- 8 large eggs
- 1 ½ cups sour cream
- 1 (4 ounce) can chopped green chilies, drained
Instructions
- 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.
- Lightly grease a 9×13-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.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 14 g |
| Sodium | 716 mg |
| Sugars | 1 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I have been remiss in not reviewing this recipe yet. It has been a family favorite for YEARS now! My family demands it for Christmas morning and Easter brunch. I make it exactly as the recipe states, and it’s delicious every time. Plus you make it the night before so all you have to do is pop it in the oven the day of your event. Can’t say enough about this divine breakfast strata!!
I added a little green onion and less cheese than called for, and my family really enjoyed this! It’s not as heavy as some breakfast casseroles, and the English muffins really soak up the egg.
I’ve been making this great recipe for several years. We really love the English muffins and the green chilies in it. I use 10 eggs and only 3 or 4 muffins for the bottom and it turns out great. Just made it for Sunday brunch today. Try it out and enjoy!
Excellent recipe. It was great to use up the english muffins in my freezer and have something a bit different. Definitely an anytime dish and great as leftovers-not solely for breakfast. I tweaked the recipe a bit, reduced the servings since there was only 3 of us eating the dish. Even though I used the whole can of chilis (put a spoonful on top of each muffin with the sausage and mixed the remainder with eggs & sour cream) and reduced the eggs, there was enough liquid to soak into the muffins and bake them up to their tasty goodness.
This dish has become a holiday tradition with our family the past few years and it’s such an easy dish to make – we replaced the sausage with chorizo the last time and it seriously is now our gold standard!
Success! Everyone liked it. Great consistency.
Sometimes we end up with a lot of English muffins so was happy to find this and really liked it. Used American cheese because that’s what we had on hand and Southwest seasoning instead of chilies.
A new family favorite.I followed the recipe except for using hot Italian turkey sausage . The family loved it and asked for it to be our new holiday breakfast casserole!!
Loved this recipe. I ended up adding more green chiles because my family is obsessed with them, and a homemade Turkey breakfast sausage I always have hand. Otherwise, left the recipe the same and will absolutely make it again. So good!
I’ve made this recipe several times and it is always a hit. I use Jimmy Dean sage sausage and I skip buttering the English muffins.
This was excellent. I used this recipe for the base, and I added chives, green onion, fresh basil and mushrooms to mine! It was a hit… I made it twice now and both times it was gone, with requests for a copy of the recipe!
Not only was this easy but it was delicious. Instead of the sausage I added bacon and peameal bacon.(Americans call it Canadian Bacon.) I didn’t let it chill either and it still turned out great! Will be making this again! Thanks for sharing.
Way too mushy and rich for our tastes. Only need 1 pkg muffins
My sons devoured this the first time I made it – it is one of their all time faves. Just threw it together last night to take to a church event this morning. The ingredients cost me all of $14 at Aldi. This makes a good sized, well filled 13 x 9 casserole dish. It went fast yet again! Was just glad I could get a little portion for myself before it was gone. Note: Only 1 pkg. of the 12 oz English muffins is needed. I cut the muffins into 6 slices after buttering and pile them across the bottom of the casserole dish for nice bite size pieces. I double the amount of green chilies. I had extra brown and serve sausage links – warmed them up, sliced them thinly and threw them in with the cooked pork sausage.
This is a great egg bake. The first time I made it, I used italian sausage. Very good. 2nd time I made, I used bratwurst that need to be used and added cooked carrots and broccoli. I also added onions. I didn’t have a can of chili so I used a bit of cayenne pepper. Very good also. I served it for dinner. My family really likes this recipe. I’ll keep this recipe handy. Probably can use any meat leftovers. Very versatile recipe. Thank you for sharing.
Turned out ok. Too much bread if you follow the recipe exactly. And next time I will cube the English muffins instead of leaving whole.
I make this to have on Christmas morning and I would definitely make this again. I used diced canadian bacon as another reviewer did. Only six muffin halves fit in my dish, so I cut out one egg. Used plain greek yogurt as opposed to the sour cream (personal preference). This was easy to prepare and tasted great. I’ve looked at a lot of these types of overnight casseroles and I think I picked the right one here!
I loved it, but it was a little too cheesy for our taste. Next time I will put a little less cheese for a more eggy taste. Otherwise delicious and easy!
I added 1 t salt, 1 t pepper, 1/4 t garlic powder & 1/2 cup chopped onions to meat half way through cooking.
It was bland, and very high fat. I added sauted sweet onion, and mushrooms.
Delish and simple to make!!