Between the spices and grilled chiles, this make-ahead breakfast casserole has a slight Southwest feel. Croutons, instead of torn bread, are different but work beautifully. Since this is prepped the night before, it's a delicious option for a holiday morning or hosting overnight guests. This is a favorite to serve on Christmas, Thanksgiving, or Easter mornings.
Prep time: Cook time:
Recipe Cuisine: Southwestern Recipe Category: Breakfast Casseroles Yield: 6 Servings
Ingredients :
- 2 cup(s) croutons
- plain
- 1 pound(s) breakfast sausage
- 1 1/2 cup(s) Monterey Jack cheese
- grated
- 1/2 cup(s) cheddar cheese
- grated
- 1/4 cup(s) sliced
- fresh mushrooms
- 1 can(s) chopped green chilies (4 oz)
- 8 large eggs
- beaten
- 1 teaspoon(s) dry mustard
- 1/4 teaspoon(s) salt
- 2 cup(s) milk
Intructions :
- Cook sausage and drain the grease.
- In a large bowl
- combine croutons
- sausage
- mushrooms
- both kinds of cheese
- and chilies.
- Grease a 9 x 13-inch casserole dish. Pour the sausage mixture into the casserole dish.
- In a medium bowl
- combine egg
- mustard
- salt
- and milk. Mix well.
- Pour over the sausage mixture into the casserole dish.
- Cover and refrigerate at least 12 hours.
- When ready to cook: Preheat oven to 325 degrees. Uncover the casserole and bake for one hour.
Rated 5/5 based on 96 Reviews
Keyword : breakfast casserole-Southwestern-Breakfast Casseroles-Bake