Green Chili Breakfast Bake
An easy, prepare ahead, DELICIOUS egg bake! Perfect for Sundays and overnight guests! Abigael has been making this YUMMY breakfast for YEARS! It’s a family FAVORITE!
- 1 dozen eggs
- 4 English muffins
- 1/2 stick of butter, cut into 8 pieces
- 8oz cans green chiles, diced
- 8oz sour cream
- 2 cups sharp cheddar cheese, shredded
- 16oz ground pork sausage
- 2 Tbsp Baklouti Green Chili Extra Virgin Olive Oil
- Himalayan Sea Salt, to taste
- Freshly ground black pepper, to taste
Preheat oven to 350 degrees.
In a medium frying pan, heat the Baklouti Green Chili Extra Virgin Olive Oil over medium-high heat. Add the ground pork sausage and brown until cooked through; strain grease and set aside.
Using your Misto olive oil sprayer, spray the bottom of a 9×13 inch baking dish. Open each English muffin and line the bottom of the baking dish in a layer; place a pat of butter on the top of each muffin. Sprinkle the cooked sausage over the top of the muffins; set aside.
In a large mixing bowl, whisk the dozen eggs and sour cream; pour over the top of the muffins/sausage. Then, sprinkle the green chiles followed by the shredded cheese over the top of the eggs. Season with Himalayan Sea Salt and freshly ground black pepper. Bake at 350 degrees for about 45 minutes.