Chile And Cheese Breakfast Casserole Recipe
Servings: 12
Ingredients
- 3 or possibly 4 English muffins, split
- 1 pound bulk pork sausage
- 1 (4 ounce.) can diced chilies
- 3 c. shredded cheese
- 16 ounce. lowfat sour cream
- 1 dozen Large eggs
Directions
- Place buttered muffins, butter side down in greased 9 x 13 inch pan. Arrange to fit. Brown sausage, crumble. Layer 1/2 of sausage, 1/2 can chilies and 1 1/2 c. cheese over muffins. Combine lowfat sour cream and Large eggs till fluffy. Pour over muffins. Layer remaining sausage, chili, cheese over Large eggs. Cover and chill 8 hrs (overnight)). Bake at 350 degrees (uncovered) for 30 min or possibly so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 12 servings | |
| Calories 413 | |
| Calories from Fat 285 | 69% |
| Total Fat 32.05g | 40% |
| Saturated Fat 15.21g | 61% |
| Trans Fat 0.08g | |
| Cholesterol 285mg | 95% |
| Sodium 593mg | 25% |
| Potassium 278mg | 8% |
| Total Carbs 9.91g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.08g | 1% |
| Protein 21.09g | 34% |
