Over Easter weekend my sister made a breakfast casserole that everyone loved, especially my husband. So when we got back home I decided to make it again as a special weekend breakfast. Instead of making a full batch I halved it and made individual casseroles. You could easily make this batch in an 11×7 or maybe even a deep 8×8. Or you can follow the original recipe and do it in a 9×13. Whichever way you choose you will have a really satisfying and hearty breakfast on your table with very little effort.
Of course you can leave out the green chiles, or use more or less than called for depending on how spicy you like things. You can also adjust the cheese and sausage to taste. I found this to be super cheesy, which I love. This combination of mozzarella and sharp cheddar is great, but use what you have or what you like. I used a turkey breakfast sausage, but again, use what you like. I love dishes like this that are very forgiving and easily adapted.
This makes 8-10 individual casseroles depending on the size of your ramekins. Be sure to bake them on a rimmed baking sheet just in case they spill. Mine did not, but better safe than sorry.
The measurements and instructions below might frustrate you if you thrive on precision in the kitchen. Since this was my first time making this and I was working from measurements for a larger dish I had to adjust as I worked. I started off with 4 eggs and 3/4 cup of sour cream and as I was filling up the dishes I realized I was not going to have enough, so I whisked in another egg and a bit more sour cream. I included that adjustment in the recipe. But since we likely do not have the same ramekins, your definition of “a sprinkle” is different than mine, and I may tend to be heavy-handed when is comes to sausage you may find that you have too much or maybe that you didn’t have quite enough of something. I wrote the ingredient list with the motto, “Better too much than not enough” but please let me know if you found any ingredient to be way off.
Cheesy Sausage and Green Chile Overnight Breakfast Casserole
Makes 8-10 individual casseroles
- 8 to 10 ounces breakfast sausage, cooked
- 3 or 4 plain english muffins
- 1 to 2 cups shredded cheddar
- 1 to 1 1/2 cups shredded mozzarella
- 1 cup low fat sour cream
- 5 eggs
- 2-3 tablespoons chopped green chiles
- Spray ramekins with cooking spray and arrange on a rimmed baking sheet lined with a dish towel (this will keep them from sliding around).
- Butter the inside of each halved english muffin and then cut each half into about 12 chunks. Add enough chunks to just about cover the bottom of the ramekin, for me this was about 6. Squish them in there so they make a nice layer, but err on the side of too few since they will expand once they soak up the egg mixture. Repeat with all of the ramekins.
- Whisk together the eggs, sour cream and green chiles and set aside.
- Divide the sausage between the dishes, sprinkle generously with a little of both cheeses (leave a little extra), then pour some egg mixture on top. Pour just enough of the egg mixture to reach the top of the dish. Sprinkle with a little more cheese. Repeat with all the dishes. Cover the entire pan with a sheet of foil and move (carefully) to the fridge to sit for 8-12 hours.
- Preheat oven to 350°F. Remove the dish towel from the baking sheet, line with foil and arrange ramekins back on the pan. Bake for 25-30 minutes, until cheese begins to brown and there’s just a slight jiggle to the egg. Let sit for 10 minutes before serving.