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.