This time of year, I’m always trying to come up with new breakfast casserole recipes to serve on mornings when we have house guests or on special mornings like Christmas day. Sometimes, we like to enjoy breakfast casseroles for dinner too. A slice of this with a big green salad and we’re happy at supper time!
I took our favorite Sausage Breakfast Casserole recipe and just mixed and matched it into this version…and it was really yummy! A fun little twist on a classic. Whether you’re having this with coffee and juice in the morning or at dinner, your family will enjoy it.
This recipe serves 4 to 6 adults.
1 pound breakfast sausage
About 3 cups of tortilla chips, lightly broken
6 eggs beaten
2 cups milk
1 can cream of mushroom soup
2 (4.5 oz) cans chopped green chiles
1 tablespoon chili powder
2 cups cheddar cheese, divided
Brown sausage over medium-high heat until cooked through and crumbled. Meanwhile, combine eggs, milk, soup, green chiles, chili powder and one cup of cheese in a bowl.
In a 9×13 inch pan, layer cooked sausage across bottom, then layer your broken up chips. Next, pour egg mixture over. Finally, top with remaining one cup of cheese. You can either cover and refrigerate over night or bake immediately.
The next morning (or right then), bake casserole uncovered in a 350 degree oven for one hour.
Whether you’re baking this off right away or waiting until the next morning, it’s so yummy! We will be eating this while opening presents on Christmas morning.