Wednesday, March 19, 2014

What's up Wednesday--overnight breakfast casserole

You may not know that Ben teaches an early morning scripture study class--we call it seminary--for the high school kids in our church.  He has 4 kids including Miss A.  They meet every morning there is school at 6:10 a.m. in our basement.  This is his second year teaching, and he does a great job!  When he first started teaching last year he decided on Fridays they would have breakfast for the class.  Because of this, I keep my eye out for easy, yummy breakfast recipes.  Overnight casseroles that you make the night before and just put in the oven in the morning are the best, and the seminary kids love them.  I tried this new one a few weeks ago, and they all really liked it.  I like that you can either bake right away or it can wait overnight.  Nice.
Overnight Breakfast Casserole

4 English muffins, split
1 lb pork sausage
8 eggs
1/2 cup sour cream
1 cup shredded cheddar cheese
1 drained 4 oz can green chilies
softened butter to spread on English muffins

Pam spray a 9x13 pan.  Spread butter on each muffin half and place buttered side up in 9x13 pan.  
Brown sausage and cook until done.  Drain
Spoon sausage over each muffin half.
In a bowl whisk eggs and sour cream, then stir in drained chilies.  Pour over sausage and muffins.  Sprinkle top with cheese.  

Refrigerate overnight or bake right away.  350 degrees uncovered for about 30 minutes or until eggs are set.  Enjoy!

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