Chile 'N' Cheese Breakfast Casserole Sl 3/88 Recipe
Servings: 8
Ingredients
- 3 x English muffins, split
- 2 Tbsp. Butter or possibly margarine, softened
- 1 lb Bulk pork sausage
- 4 ounce Can minced green chiles, liquid removed
- 3 c. Cheddar cheese, shredded
- 1 1/2 c. Commercial lowfat sour cream
- 12 x Large eggs, beaten
Directions
- Spread cut side of each muffin with 1 tsp. butter, and place, buttered side down, in a lightly greased 13" x 9" x 2" baking dish.
- Cook sausage in a skillet till browned, stirring to crumble; drain. Layer half of each sausage, chiles, and cheese over muffins.
- Combine lowfat sour cream and Large eggs; pour over casserole. Repeat layers with remaining sausage, chiles, and cheese; cover and chill 8 hrs.
- Remove from refrigerator, and let stand at room temperature 30 min.
- Bake, uncovered, at 350 F degrees for 35 to 40 min.
- Yield: 8 to10 servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 610 | |
| Calories from Fat 429 | 70% |
| Total Fat 48.23g | 60% |
| Saturated Fat 23.06g | 92% |
| Trans Fat 0.12g | |
| Cholesterol 428mg | 143% |
| Sodium 916mg | 38% |
| Potassium 381mg | 11% |
| Total Carbs 12.59g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.3g | 2% |
| Protein 31.04g | 50% |
