Green Chile Breakfast Casserole

I’m surprising myself.  It seems I eat a lot of eggs.

Oh well. I think it is a public service to share recipes that work for a crowd. Breakfast can be a challenge in that regard. I’m not crazy about the typical egg casserole that is really savory bread pudding packed to the top with bread. I like the concept, but I really like eggs. So when I make eggs, I want to have eggs, not a bread soufflé. I just found a recipe that splits the difference. It uses English muffins as its base and then eggs and other goodies are poured on top of the muffins. The result is a bread base, that lends some stability to the casserole, but it is not a bread casserole. I’m not sure that made a whole lot of sense. But take my word that this is a different breed.

Anyway, the other brilliant thing about it is that much like many of the “bread pudding” egg casseroles, this one is prepared the night before and kept in the fridge, and the one cooked component for the assembly can even be cooked a day before that. To wit, I called up my mom who is always a willing accomplice on PIE experiments and said, “We’re all crashing at your place this weekend…will you cook up some bulk sausage and then clean up all the grease so I don’t have to deal with it and have it ready to go when I get there?” I’m slightly spoiled. “We” is my family and my brother’s family and then there is my mom and Bob so that is 6 alleged grown-ups and 4 kids, and we nearly polished this off, so while it makes an incredibly large amount of food, I suspect that you and yours will consume it with gusto just like we did.

I guess that if you don’t like green chiles you could make this without it, but that would be silly. By the way if you love green chiles and you ever drive through Socorro, N.M. you need to go to Blake’s Lot-a-Burger and have their green chile cheeseburger. I know I’m off topic, but this is a public service too.

OK, back to eggs.


Green Chile Breakfast Casserole
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Recipe type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Be sure to note that this casserole sits in the refrigerator overnight before baking, and must be taken from the refrigerator at least 30 minutes before baking in the morning.
Ingredients
  • 3 English muffins, split
  • 2 tablespoons unsalted butter
  • 1 pound bulk sausage (regular, or half regular and half spicy)
  • 1 (7 ounce) can chopped green chiles
  • 3 cups shredded cheddar cheese
  • 1¼ cup sour cream
  • 12 eggs
Instructions
  1. Split the English muffins in half (as you would if you were going to toast them). Spread butter on the cut sides and place the muffins buttered side down in the bottom of a 9” x 13” casserole dish. I recommend tearing up at least one additional muffin to help cover the “bald” spots on the bottom of the casserole dish.
  2. Cook the sausage and then remove it from the pan to drain on paper towels. In a separate bowl, lightly whisk the eggs and then add the sour cream and whisk again until mixed. It is normal for the mixture to be a bit lumpy.
  3. Sprinkle half of the sausage on top of the split muffins. Distribute half of the green chiles and then half of the cheese on top of the sausage. Then pour all of the egg mixture evenly over those layers. Finally, sprinkle the remaining half of sausage, chiles, and cheese on top of the egg mixture.
  4. Cover the dish and place it in the refrigerator overnight. In the morning remove the casserole from the refrigerator at least 30 minutes before you intend to cook it and preheat the oven to 350 degrees. Bake for 35 to 40 minutes, or until hot and bubbly. After you remove it from the oven allow it to rest for at least 10 minutes before serving.

For the record, I didn’t invent this. I wish I had. I found it in a dog-eared and beloved cookbook belonging to someone else. I wrote down the recipe and failed to note the name of the cookbook. When I went back to research it online I found about a billion different versions of it so lets just say it is a national treasure.

Comments

  1. says

    I love Blake’s!! Our family eats there during our annual drive to Colorado. I will also endorse the green chili burger. This also looks yummy, as do most things you write about. A mutual friend, told me about your blog and I love your recipes. Keep up the deliciousness!

  2. Kelly says

    I love any stylish chick who loves Blake’s! Friends, meet Kim, and click on her name above to see her very cool lifestyle blog called Go To Girls.

  3. Pat says

    This is breakfast #2 that I intend to enjoy at your house in the fall (right after eggs in ham cups). Sounds YUMMY! Please thank your roommate again for taking such good care of mine. Missing all, Pat

  4. Barbi Norton says

    I’m on Weight Watcher’s right now and will try this recipe with chopped ham instead of sausage and low-fat sour cream and fat-free shredded cheddar. It sounds so yummy!

  5. says

    I think this is going to be Christmas breakfast, since it will cook while the wild ones open their presents. I’m already looking forward to it.

  6. Joey says

    I am going to prep this Wed. night to take to a Teacher Appreciation breakfast at John Ransom’s school Thursday. It sounds so yummy and I’m so excited b/c I wanted something I can prep the night before. I’m enjoying not getting up at the crack of dawn and I intend to keep it that way! Thanks so much & I’ll let you know how it turns out.

  7. Ashley says

    Made this for a baby shower. Perfect recipe. What we thought would be a lot of food was finished by the end as people went back for 2nds and 3rds! Can’t wait to make again!

  8. says

    There is no way you would expect an E Mail like this. I’m a 91 year old man and am trying to write my first blog without a clue of what to do. One of my daughters, Terri Taylor, who edits “edible Dallas @ Ft.Worth” suggested I look at one of yours to see how the experts do it. I would appreciate your telling me where I might find it. I did read your article on Chilled Asparagus With Feta.I will have my wife make it. I married a young girl, she is only 86 and we’ve been married for 61 years. I have just finished writing a memoir entitled “Outlier” which covers the first 90 years of my life and the blogs are going to cover the next ten.If Terri hears about my e-mailing you she will try to get me committed. Sincerly, John Tayor

  9. Kelly says

    John, I’m thrilled to have you here and I assure she will not have you committed! I hope you will send me the link to your blog when you get it up and running. Please let us know how the asparagus works out for you. And, by the way, you have wonderful daughters!!

  10. Kelly says

    I hope you try it. We sure enjoyed it this weekend. It is nice to have options for feeding a crowd.

  11. says

    Great casserole Kelly. I prepared your watermelon, basil and goat cheese appetizers at pk this weekend. Cinco especially loved them. The rain and lower temperatures Saturday evening were wonderful.

  12. Kelly says

    So glad you liked the watermelon bites. I could eat a million of them. And, yes, Saturday was absolutely wonderful. I’m so thankful to see the rain at PK>

  13. Jessica says

    Made this for my friend’s baby shower and it was a big hit! So yummy! I used turkey sausage to make it a little lighter:)

  14. Micki says

    My first PIE recipe complete and what a success! We had some family in town for the weekend and this was a fabulous choice for a Sunday morning breakfast! Thanks Kelly

  15. Melissa C. says

    Green Chile Breakfast Cassarole.
    This cassarole was a total hit at a recent potluck! The only complaint was that the chile was not hot enough. Well, I am making it again for a potluck tomorrow morning and they won’t miss the chile this time! Thanks for the great, easy and totally yummy recipe!!
    Melissa, Albuquerque NM

  16. Kelly says

    Melissa, that is great! Are you heating it up with more green chiles or are you going to throw in something a little more dramatic? Sounds great!

  17. Sue W. says

    I loved this! I didn’t have sausage, but I did have the perfect amount ofRick Bayless’s Fronteras carnitas pulled pork, no sour cream, but I used half half-and-half, half cream cheese with chives. I was so tired of soggy bread breakfast stratas, and this was perfect. The English muffins proved to be a great base. Tonight I’m using your recipe using my favorite frittata ingredients: bacon, leeks, potato, Italian cheese, just for a change. I’m sure it will be just as good! I love the green chilies, however, and when I’m in Albuquerque in November, I’ll be sure to check out Blake’s.

  18. Kelly says

    Thank you, Sue. I love the modifications. I appreciate you sharing your creation. You never know what is going to be in the fridge that can make a whole new dish out of a recipe like this one.

Trackbacks

  1. [...] the food. I used my Trusty new best friend, Pinterest for some recipes and found this little gem, Green Chile Breakfast Casserole. It was a total hit! I edited a little bit by adding fresh green & red bell peppers instead of [...]

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