Green Chile Breakfast Bake is a dish that brings the heat and the flavor. Imagine fluffy eggs, spicy green chilies, and gooey cheese, all baked together to make your mornings a little more delicious! With the addition of crumbled sausage, this bake is a filling and satisfying meal that will keep you energized all morning. Whether you’re hosting a weekend brunch or looking for a breakfast dish to meal prep for the week, Green Chile Breakfast Bake is sure to be the best way to start off any day!
Ingredients
- 1 pound bulk pork sausage
- 10 cups day-old French bread, cubed
- 2 cups sharp cheddar cheese, shredded
- 1 (4-ounce) can mushroom stems and pieces, drained
- 5 green onions, chopped
- 6 large eggs
- 2 3/4 cups half-and-half cream
- 1 (4-ounce) can chopped green chiles, drained
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
Directions
Step 1 –Grease a 13×9-inch baking dish.
Step 2 –In a large skillet, cook the sausage over medium heat, breaking it into crumbles, until it is no longer pink, about 5-7 minutes. Drain and set aside.
Step 3 –Place the bread cubes in the prepared baking dish.
Step 4 –Top the bread cubes with the cheese, the mushrooms, the green onions, and the cooked sausage.
Step 5 –In a large bowl, whisk the eggs, the half-and-half, the green chiles, the Worcestershire sauce, the salt, the ground mustard, the paprika, the pepper, and the hot pepper sauce together.
Step 6 –Pour the egg mixture over the layers, then refrigerate the casserole, covered, for at least 8 hours and up to overnight.
Step 7 –Preheat oven to 350 degrees F.
Step 8 –Transfer the bake from the refrigerator and let it set while the oven heats.
Step 9 –Bake the casserole, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes.
Step 10 –Let the bake stand for 5-10 minutes.
Step 11 –Serve.