Friday, April 29, 2011

Overnight Brunch Eggs

4 cups of Monterey cheese, grated
2 tbsp. flour
12 oz of sausage (pork or turkey)
3 cans (4 oz) whole green chilies
2 cups of Cheddar cheese, grated
12 eggs
1 cup milk

Toss together Monterey cheese and flour. Sprinkle in bottom of ungreased 4 quart dish. In a medium skillet, brown sausage and drain and crumble. Set aside. Cut chilies open to lie flat and remove seeds. Layer on top of Monterey cheese. Sprinkle Cheddar cheese over green chilies. Top with sausage. In a medium bowl, beat eggs and milk until well blended. Pour egg mixture over sausage. Cover and refrigerate up to 24 hours. Uncover and bake at 350 degrees for 40-45 minutes or until puffed and egg is set. Serve immediately.
Serves 12.

  • This recipe is for a huge brunch casserole so I cut the recipe down for my family. It is very easy to prepare and like the recipe states you can prepare this early in the day and then refrigerate it until time to put it in the oven. Also, you can omit the chilies if you think it would be too spicy for your family; sometimes I put them on only half of the casserole.

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