I hate to toot my own horn…but y’all…this recipe is so stinkin’ good! I mean…it’s like really, really delicious (and easy too!). I also love this recipe because it’s super versatile.
1. You can have it for breakfast/brunch.
2. You can serve it with a salad and have it for dinner.
3. You can make it in advance.
4. You can travel with it pot luck style.
5. You can make it with store bought cornbread.
5. You can make it with homemade cornbread.
No matter how you make it, your friends and family will devour it!
Okay…so for the cornbread, you are going to need about a 9″ pie plate portion of cornbread. So, you can either whip up a batch yourself (that blue Jiffy box makes the perfect amount for this recipe!) or you can buy some at your grocery store/bakery that’s already prepared. If you have about 6 or 8 cornbread muffins, those work too. No matter how you get your cornbread, it will work for this.
I’m telling you…delicious!
This recipe serves about six to eight.
1 (1 pound) package of breakfast sausage (I used Owen’s)
one batch of cornbread, prepared
6 eggs beaten
2 cups milk
1 can cream of mushroom soup
2 (4 oz) cans of chopped green chiles
2 cups cheddar cheese, divided
Preheat oven to 350 degrees (if preparing and serving right away).
Grease (I used Pam) a 9×13 baking dish. Set aside.
Brown sausage over medium-high heat until cooked through and crumbled. Meanwhile, combine eggs, milk, soup, chiles and one cup of cheese in a bowl.
Layer cooked sausage across bottom of your prepared baking dish, and then crumble your cornbread down on top. Next, pour egg mixture over. Finally, top with remaining one cup of cheese. Cover and refrigerate over night or pop in the oven and begin to bake immediately.
The casserole bakes uncovered for about 45 to 50 minutes if you’re baking it immediately or an hour if it’s coming out of the fridge from overnight.
Remove from oven, let set a few minutes and then slice into squares and serve.
Me oh my! This recipe is so good!