Name: Nana's Green Chile Make-Ahead Breakfast Casserole recipe
Ingredients: ½ cup salted butter, divided;5 slices white sandwich bread, or as needed;1 pound bulk pork sausage;12 large eggs;⅓ cup sour cream;1 teaspoon ground black pepper;2 cups shredded Cheddar cheese;1 (4 ounce) can chopped green chilies

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Ingredients

½ cup salted butter, divided 5 slices white sandwich bread, or as needed 1 pound bulk pork sausage 12 large eggs ⅓ cup sour cream 1 teaspoon ground black pepper 2 cups shredded Cheddar cheese 1 (4 ounce) can chopped green chilies

Nutrition Info

532.9 calories carbohydrate: 10.6 g cholesterol: 375.9 mg fat: 43.1 g fiber: 0.6 g protein: 25.9 g saturatedFat: 21.2 g servingSize: - sodium: 1144.3 mg sugar: 1.9 g transFat: : - unsaturatedFat: : -

Directions

Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

Recipe Yield

1 casserole

Recipe Note

A delicious, easy casserole with sausage, eggs, sour cream, cheese and green chiles--make ahead the night before for a easy, \"you'll-want-seconds\" meal. This recipe must be prepared the night before it is to be baked.

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