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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 12 |
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An easy make ahead strata from my favorite new casserole cookbook. This recipe uses english muffins for the base instead of slices of bread. Ingredients:
6 english muffins, split |
1 lb bulk pork sausage |
12 eggs |
8 ounces sour cream |
1 (4 1/2 ounce) can diced green chilies, drained |
1 cup cheddar cheese, 4 ounces shredded |
Directions:
1. In the bottom of a greased 3 quart rectangular baking dish, arrange muffin halves in the bottom. Overlap muffins as neccesary to make them fit well; set aside.
2. Using a large skillet, cook sausage until brown, drain.
3. In a large bowl whisk the eggs. Add sausage, sour cream, and chilies and mix until well combined.
4. Pour egg mixture over the muffins and press lightly to thoroughly moisten the muffins.
5. Sprinkle with cheese, cover with plastic wrap, and refrigerate overnight.
6. Bake in a 375 degree oven uncovered for 35 to 40 minutes or until set.
7. Let stand for 10 minutes before serving. Prep and cook time does not include chilling time.
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