Sausage + Green Chili Egg Casserole with Cream Cheese
A quick, easy, and filling egg casserole, with lots of flavor from sausage and canned green chiles. This breakfast casserole uses cream cheese in the egg mixture to make it light, fluffy, and extra cheesy.
Course: Breakfast, Brunch
Author: Mandy Jackson
1poundpork sausage,casings removed if needed
1(8-ounce) brickcream cheese
2(4-ounce) cans diced green chiles
3cup shredded Mexican cheese,divided
Preheat the oven to 350 degrees. Grease a 9 by 13-inch glass baking dish.Brown the sausage in a large skillet over medium heat, breaking up as it cooks, until no pink remains - about 8 minutes. Drain on a plate with paper towels, then return to the skillet over low heat and stir in the cream cheese and green chiles, until cream cheese is melted. Remove from heat and set aside to cool.Whip the eggs in a large bowl until fluffy. Add the flour, baking powder, and salt and whisk to combine. The mixture will be slightly lumpy from the flour, but it will bake out. Fold in the sausage-cream cheese mixture along with 2 1/2 cups of the cheese. Transfer to the prepared baking dish. Top with the remaining 1/2 cup of cheese. Bake 35-40 minutes.Cool 5 minutes to set before cutting.
You can halve the recipe and bake it in a 8-inch square pan for 25-30 minutes.