I’m a big fan of make ahead recipes, especially around the holidays. This casserole with breakfast sausage, green chiles, cheddar cheese, bread, eggs, and milk is assembled the night before. Just remove it from the refrigerator an hour before baking to take the chill off it, bake it for an hour and the hardest part of the meal is done.
This would be great for breakfast, brunch or even breakfast for dinner, which is how I served it.
Sausage Breakfast Bake
- 1 pound breakfast sausage
- Half a loaf country style white bread around 6-8 slices, cubed
- 1 4 ounce can diced green chiles
- 6 eggs
- 2 cups milk
- A pinch of salt
- 1/4 teaspoon garlic powder
- A pinch of ground mustard
- 1 1/2 cups shredded cheddar cheese
Spray a 9 by 13 inch casserole with no stick spray. Place the cubed bread in the baking dish.
Cook the sausage until browned and cooked through. Drain and place on top of the bread.
Drain the chiles and spread over the sausage.
Beat the eggs, add the milk and seasonings, and whisk together.
Pour over the bread, sausage, and chiles.
Sprinkle with cheese.
Cover with foil and refrigerate 8 hours or overnight.
Remove from the refrigerator 1 hour before baking.
Bake at 350 for 50-60 minutes or until a knife inserted in the middle comes out clean.
Let sit for 15-20 minutes before serving.
Sweet Eats and Holiday Treats