We had this English muffin 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!
Preparation Details
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 9 hrs 5 mins
Servings: 15
Ingredients
- 1 (16 ounce) package ground pork sausage
- ¼ cup unsalted butter, or as needed
- 1 (12 ounce) package English muffins, split
- 10 ounces shredded sharp Cheddar cheese, divided
- 1 (8 ounce) package shredded mozzarella cheese, divided
- 8 large eggs
- 1 ½ cups sour cream
- 1 (4 ounce) can chopped green chiles, drained
Steps
- Heat a large skillet over medium-high heat; add sausage. Cook and stir until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Lightly grease a 9×13-inch baking dish.
- Spread butter on inside of each English muffin half; arrange in the prepared baking dish. Top with 1/2 each sausage, Cheddar cheese, and mozzarella cheese.
- Whisk eggs, sour cream, and green chiles together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining 1/2 each sausage, Cheddar cheese, and mozzarella cheese. Cover strata and chill for 8 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.
