We had this English muffin 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
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1 (16 ounce) package ground pork sausage
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¼ cup unsalted butter, or as needed
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1 (12 ounce) package English muffins, split
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10 ounces shredded sharp Cheddar cheese, divided
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1 (8 ounce) package shredded mozzarella cheese, divided
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8 large eggs
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1 ½ cups sour cream
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1 (4 ounce) can chopped green chiles, drained
Directions
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Heat a large skillet over medium-high heat; add sausage. Cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
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Lightly grease a 9×13-inch baking dish.
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Spread butter on inside of each English muffin half; arrange in the prepared baking dish. Top with 1/2 each sausage, Cheddar cheese, and mozzarella cheese.
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Whisk eggs, sour cream, and green chiles together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining 1/2 each sausage, Cheddar cheese, and mozzarella cheese. Cover strata and chill for 8 hours.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.
Nutrition Facts (per serving)
| 359 | Calories |
| 26g | Fat |
| 13g | Carbs |
| 18g | Protein |
