Hatch Chile & Sausage Casserole
Hatch Chile & Sausage Casserole Print Recipe
Main Ingredient: Sausage
Yield: 6-8 servings
Photo and Recipe courtesy of America Cheese Society
Breakfast/Brunch Casseroles
  • 1 lb. bulk breakfast sausage
  • 10 eggs
  • 1 & 1/2 c. half & half
  • 1 c. sour cream
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1/4 tsp. nutmeg
  • 6 slices white bread
  • 4 tablespoons butter
  • 6 pieces hatch green chiles
  • 1 & 1/2 c. hatch pepper cheddar

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, whisk together eggs, half and half, sour cream, pepper, salt, and nutmeg. Butter slices of bread and lay buttered side down in a 13″ x 9″ casserole dish. Place the drained sausage on top of the bread slices. Top with chiles, opening them up and laying them flat. Cover with an even layer of the shredded cheese. Pour the egg mixture over the top. Cover the dish, and chill in the refrigerator overnight. When ready to bake, preheat oven to 350 degrees F (175 degrees C). Cover, and bake 45 minutes. Uncover, and bake an additional 15 minutes until set and lightly browned on top.