Prep 10 mins
Cook 45 mins
A great way to feed a hungry crowd for breakfast, this can be made ahead and put in the oven right before your guests arrive. Also great for potlucks!
- 6 slices white bread, crust removed
- 1 lb pork sausage
- 4 cups colby or 4 cups monterey jack cheese
- 6 eggs
- 2 (4 ounce) cans diced green chilies
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 2 cups half-and-half
- butter or margarine, softened
- Lightly butter both side of bread slices and place in 9x13-inch baking dish.
- In nonstick skillet, over medium-high heat, brown beef sausage; drain well and pat with paper towels. Sprinkle sausage over bread slices.
- Sprinkle cheese over sausage. Follow with a layer of chopped green chilies.
- In medium bowl, beat eggs lightly. Add salt, dry mustard and half-and-half. Mix thoroughly. Pour over casserole.
- Cover with foil and refrigerate overnight.
- To bake, preheat oven to 350°F and bake casserole 45 minutes, or until bubbly and lightly browned. Allow to stand 15 minutes to set. Cut into squares and serve with picante sauce on the side.
Needed something to serve up quickly this morning and had to modify with what I had on hand, short-cut ingredients. Had pre-cooked microwave turkey sausage links, 1 can diced chilies, and 1 can of rotel tomatoes, and only had skim milk. I put the links in a processor to make crumbles and drained the rotel tomatoes. I didn't have overnight for it to sit in the fridge - which I assume is the reason these recipes always call for so much liquid. Or maybe more milk just stretches the eggs further, either way, it turned out fine. I reduced the cream/milk to 1 1/2 cups since it was going straight into the oven. I also used about half of the cheese and it was still verrry cheesy. I guess that amount is adjusted to your own family's liking. Added only a few extra spices, garlic powder, onion powder, pepper, but was surprised at how flavorful it was with very few ingredients. Just goes to show that simple can be amazing.
This was the perfect Christmas brunch. I've made a lot of different versions of this, but this is one of the best because I REALLY like cheese. I followed the recipe exactly and served it with my homemade salsa and pancakes (got a new Cuisinart Griddler and had to use it). I had to cook about 10 minutes longer, but I'm sure that's my crummy oven. Thank you, Little Bee. Edited to add: Had leftovers and threw them in the freezer in individual servings. Nuked it from frozen on auto defrost for about 4 minutes, then on high for 30 seconds. It was just as good as fresh. Yippee--another OAMC dish.
I first found the recipe several years ago on a beef producers web site -- which called for beef sausage -- although I've always used spicy pork.
I have made this recipe many times to rave reviews, but with a few modifications.
I use EV olive oil instead of butter or margerine. (in pretty much every thing I cook)
I changed the crust to hash browns. I buy packaged hash browns, press them into the bottom of my baking dish, drizzle with olive oil and brown under the broiler before I add the remaining ingredients (keep an eye on it and don't let it burn. It doesn't take long to brown.)
Finally, I use 8 or 9 eggs instead of 6 because I like it eggier.
People love this casserole. Make it and you will be a big hit.