Prep Time: 15 minutes
Chill Time: 2 hours
Cooking Time: 45 minutes
I love breakfast, and I love casseroles. So I guess it goes without saying that I love this recipe. It is SO easy to prepare. I like to put it together the night before, to save time in the morning.
2/3 pound bulk pork sausage
14 slices white sandwich bread, cut into 1-1/2 inch cubes (about 6 1/2 cups)
2 cups shredded Cheddar cheese (about 8 ounces)
1 1/4 cups picante sauce
1 can (4 oz.) diced green chilies
1 cup milk
1. Cook the sausage in a 10-inch skillet over medium heat until well browned, stirring often to separate meat. Pour off any fat.
2. Spoon the sausage into a 13 x 9 x 2-inch baking dish. Top with the bread cubes and cheese. Beat the picante sauce, green chilies, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight.
3. Preheat the oven to 350°F. Uncover the baking dish.
4. Bake at 350°F, for 45 minutes, or until a knife inserted in the center comes out clean. Serve with extra picante sauce.
I love using this recipe when I have weekend guests. You can do all the prep work the night before, and still impress your guests with a breakfast jamboree!