This egg, sausage and green chili breakfast casserole is a Christmas morning tradition at our house.
My kids have woken up every Christmas morning to the familiar scent of an egg, sausage and green chili casserole fresh out of the oven.
I make the casserole only once a year – on Dec. 25.
This Christmas morning will feel a little different without our oldest son D.J. and his fiancé Olivia who can’t make it home from Chicago.
But traditions are important and the casserole will still be made despite the fact that part of our hearts will be missing.
When Christmas arrives, The Husband and I will wake up early. He will build a fire and I will start cooking the sausage.
We will set out the Christmas dishes and a buffet of goodness will greet the kids when they wake up to open presents.
Christmas is upon us, friends, and there is no better time to carry on those traditions or start new ones.
CHRISTMAS MORNING CASSEROLE
Dozen eggs
One pint sour cream
One pound of sausage (or bacon)
Small can chopped green chilies
Shredded cheddar cheese
HOW TO MAKE IT
Blend one dozen eggs and sour cream well, using electric mixer.
Prepare 9x13-inch glass casserole dish with non-stick spray, then top with layer of shredded cheese, the entire can of green chilies and cooked and crumbled sausage (or bacon).
Pour egg mixture into pan, spreading evenly.
Top with more shredded cheese and bake at 350 degrees for 45 minutes to one hour (or until cooked through).
Let cool for a few minutes before serving.
Cut into squares and serve with salsa.
Wash it down with a spicy Blood Mary or mimosa.
I serve this with breakfast potatoes and cinnamon rolls.
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