Make ahead the previous night for a simple, “you’ll-want-seconds” meal. Delicious, simple casserole with sausage, eggs, sour cream, cheese, and green chiles. The night before it is to be baked, this dish must be prepared.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 casserole |
Ingredients
- ½ cup salted butter, divided
- 5 slices white sandwich bread, or as needed
- 1 pound bulk pork sausage
- 12 large eggs
- ⅓ cup sour cream
- 1 teaspoon ground black pepper
- 2 cups shredded Cheddar cheese
- 1 (4 ounce) can chopped green chilies
Instructions
- Butter the bottom and sides of an 8 1/2×11-inch baking dish with butter.
- 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.
- 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
| Calories | 533 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 376 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 21 g |
| Sodium | 1144 mg |
| Sugars | 2 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I did not care for this recipe. It was easy too make, though. To me it was greasy and the flavor was bland. I could not taste the chiles at all either. Thank you for the recipe though!! 🙂
I made this and my husband loved it. It puffed up beautifully. I used hot Jimmy Dean sasauge our favorite. What I did not enjoy about this casserole was the texture. It was the sasauge so I might make it again with extra green chili and no sasauge.
Great recipe and everyone liked it ! I agree that you don’t need to butter the bread to save a few calories !
This is a great recipe, I have been making it for years!! The only difference is I use English muffins.
I made this twice in 1 week since the first time was such a hit. First time, I cubed the bread, and the second time I used slices. There is really no difference, and the overnight soak softens the crusts so you don’t even need to trim them. Buttering the bread is not necessary, in case you want to save a few saturated fat calories. The sour cream seems necessary as it softens the eggs a bit, and works much better than milk, IMO. It is truly delicious and makes great leftovers!
This turned out great!!! I followed almost exactly other than I used multigrain bread instead of white, and Mexican blend cheese instead of Cheddar. Thanks!
This was a solid dish! We served it as breakfast for dinner. I really enjoyed the simplicity of how it cooked up straight from a cold oven. I chose to use hot breakfast sausage. Next time I would probably double the green chiles and add them to the egg mixture rather than to the top. I also might consider adding some sautéed onion or cubing the bread and pouring the egg mixture over it rather than just lining the bottom. Minor suggestions, though, and this was an all-around solid breakfast choice.
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.
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!