Description
This hearty breakfast casserole layers sweet sausage, toasted English muffins, fluffy eggs, green chiles, and two cheeses for a bold and comforting brunch dish.
Ingredients
Scale
- Unsalted butter, for greasing
- 6 plain English muffins, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 pound sweet breakfast sausage
- 3 scallions, thinly sliced
- 12 large eggs
- 1 cup diced green chiles, well drained
- 2 1/2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 350°F. Generously grease a 9×13-inch baking dish with unsalted butter.
- Spread the English muffin cubes on a baking sheet and toast for about 20 minutes, stirring halfway through, until lightly crisp.
- In a skillet, heat olive oil over medium-high heat. Cook sausage and scallions until browned. Drain excess grease.
- Whisk eggs, milk, green chiles, smoked paprika, salt, and black pepper in a large bowl.
- Layer half the sausage in the baking dish. Sprinkle with half the cheeses. Add toasted muffin cubes.
- Pour egg mixture evenly over the layers, pressing cubes gently to soak. Top with remaining sausage and cheeses.
- Cover and refrigerate at least 1 hour or overnight.
- Bake uncovered at 350°F for 30–40 minutes until center is set and top is golden.
- Rest 10 minutes before slicing and serving.
Notes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg