Green Chile Brunch Bake

Total Time Prep: 30 min. + chilling Bake: 45 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
It's easy to make this ahead of time in a 13x9-inch pan. It is filling, is perfect for a crowd and helps out busy parents. —Trista Thinnes, Fort Worth, Texas

Ingredients

  • 1 pound bulk pork sausage
  • 10 cups cubed day-old French bread
  • 2 cups shredded sharp cheddar cheese
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 5 green onions, chopped
  • 6 large eggs
  • 2-3/4 cups half-and-half cream
  • 1 can (4 ounces) chopped green chiles, drained
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon hot pepper sauce

Directions

  1. In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13x9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage.
  2. In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.

Nutrition Facts

1 piece: 503 calories, 34g fat (16g saturated fat), 239mg cholesterol, 1052mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 24g protein.

It's easy to make this ahead of time in a 13x9-inch pan. It is filling, is perfect for a crowd and helps out busy parents. —Trista Thinnes, Fort Worth, Texas
Recipe Creator

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