Do Ahead Breakfast Recipes Recipes Recipe For Chili

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NANA'S GREEN CHILE MAKE-AHEAD BREAKFAST CASSEROLE



Nana's Green Chile Make-Ahead Breakfast Casserole image

A delicious, easy casserole with sausage, eggs, sour cream, cheese and green chiles--make ahead the night before for a easy, "you'll-want-seconds" meal. This recipe must be prepared the night before it is to be baked.

Provided by Trisha

Categories     Breakfast and Brunch     Eggs

Time 9h25m

Yield 8

Number Of Ingredients 8

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

Steps:

  • Butter the bottom and sides of an 8 1/2x11-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.

Nutrition Facts : Calories 532.9 calories, Carbohydrate 10.6 g, Cholesterol 375.9 mg, Fat 43.1 g, Fiber 0.6 g, Protein 25.9 g, SaturatedFat 21.2 g, Sodium 1144.3 mg, Sugar 1.9 g

GREEN CHILI AND CHORIZO BREAKFAST STRATA



Green Chili and Chorizo Breakfast Strata image

Categories     Cheese     Dairy     Egg     Brunch     Bake     New Year's Day     Sausage     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 10

14 to 16 ounces chorizo sausage, casing removed
2 1/2 cups whole milk
5 large eggs
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 6 1/2x4 1/2-inch slices sourdough bread, crusts trimmed
1 3/4 cups shredded hot pepper Monterey Jack cheese (about 7 ounces)
1 4-ounce can chopped mild green chilies, drained
1/2 cup chopped fresh cilantro

Steps:

  • Butter 8-cup soufflé or baking dish. Sauté chorizo in heavy large skillet over medium-low heat until cooked through, about 15 minutes. Using slotted spoon, transfer chorizo to plate lined with paper towels; drain well.
  • Whisk next 5 ingredients in large bowl to blend. Place 2 bread slices in bottom of prepared dish. Sprinkle with 3/4 cup cheese and half each of chilies, cilantro and chorizo. Pour 1/3 of egg mixture over. Repeat layering with 2 bread slices, 3/4 cup cheese and remaining chilies, cilantro and chorizo. Pour half of remaining egg mixture over. Top with 2 bread slices. Pour remaining egg mixture over and sprinkle with remaining 1/4 cup cheese. Cover; chill overnight.
  • Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 55 minutes. Let stand 5 minutes before serving.

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