Green Chile Savory Bread Pudding

By JimMac

Ingredients

• 3 English Muffin, split
• 2 Tablespoons Butter
• 1 Pound bulk sausage (regular, or half regular and half spicy)
• 7 oz. can chopped green chiles
• 3 cups shredded cheddar cheese
• 1 1/4 cup Sour Cream
• 12 eggs

Preparation

Step 1

Get a 9” x 13” casserole dish. The dish I used was bowed on the sides so I added a few more eggs and another split muffin to fill the “holes”. I recommend tearing up at least one additional muffin to help cover the “bald” spots on the bottom of the casserole dish.

Split the English Muffins in half (as you would if you were going to toast them). Spread butter on the cut sides and place the muffins buttered side down in the bottom of the dish.

Cook the sausage and then remove it from the pan to drain on paper towels. In a separate bowl, lightly whisk the eggs and then add in the sour cream. Whisk again to fully combine. Mine ended up a little lumpy and I left it that way (see white spots in the photos) and it didn’t make a bit of difference in the finished product so don’t stress over it.

Now, you layer. On top of the English muffins, sprinkle half of the sausage, half of the green chiles and then half of the cheese. Then pour all of the eggs evenly over those layers. Finally, sprinkle the remaining half of sausage, chiles, and cheese.

Cover the dish and place it in the refrigerator overnight. In the morning remove the casserole from the refrigerator at least 30 minutes before you intend to cook it. Then place the dish in a 350 degree oven for 35 to 40 minutes, or until hot and bubbly. After you remove it from the oven allow it to rest for at least 10 minutes so that it will cut into more orderly pieces.