Description
We had this breakfast casserole at a bed and breakfast in Branson, MO (Anchor Inn on the Lake) and absolutely loved it. I don’t like breakfast casseroles that are too dry or too eggy and this one is perfect!
Ingredients
- 1 (16 ounce) package ground pork sausage
- ¼ cup butter, or as needed
- 1 (12 ounce) package English muffins, split
- 10 ounces shredded sharp Cheddar cheese, divided
- 1 (8 ounce) package shredded mozzarella cheese, divided
- 8 large eggs
- 1 ½ cups sour cream
- 1 (4 ounce) can chopped green chilies, drained
Instructions
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly
- evenly browned
- and no longer pink
- about 10 minutes. Drain and discard any excess grease.
- Lightly grease a 9×13-inch baking dish.
- Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage
- half the Cheddar cheese
- and half the mozzarella cheese.
- Whisk eggs
- sour cream
- and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage
- Cheddar cheese
- and mozzarella cheese. Cover and chill for 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake strata in the preheated oven until lightly browned and set in the middle
- about 35 minutes. Let stand for 10 minutes before serving.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 9 hrs 5 mins
Servings: 15