We had this 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
- ground pork sausage: 1 pack (16 ounce pack)
- butter: 0.25 cup (or as needed)
- English muffins: 1 pack (12 ounce pack, split)
- ounces shredded sharp Cheddar cheese: 10 piece (divided)
- mozzarella cheese: 1 pack (8 ounce pack, divided, shredded)
- eggs: 8 piece
- ½ cups sour cream: 1 piece
- green chilies: 1 can (4 ounce can, drained, chopped)
Metric Conversion
Stages of cooking
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Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
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Lightly grease a 9x13-inch baking dish.
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Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage, half the Cheddar cheese, and half the mozzarella cheese.
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Whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage, Cheddar cheese, and mozzarella cheese. Cover and chill for 8 hours.
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Preheat oven to 350 degrees F (175 degrees C).
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Bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.
