Green Chile Breakfast Casserole
Recipe type: Breakfast
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.
  • 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
  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.
Recipe by kelly yandell at