Recipe by amycheryl
"We had this breakfast casserole at a bed and breakfast in Branson, MO (Anchor Inn on the Lake) and absolutely loved it. I don't like breakfast casseroles that are too dry or too eggy and this one is perfect!"
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1 (16 ounce) package
ground pork sausage
butter, or as needed
2 (12 ounce) packages
English muffins, split
shredded sharp Cheddar cheese, divided
1 (8 ounce) package
shredded mozzarella cheese, divided
1 1/2 cups
1 (4 ounce) can
chopped green chilies, drained
Hi! Thanks for the great reviews. I submitted this recipe (because it's awesome!) :) and I meant to change the amount of english muffins. You're right- it only takes one package. Unfortunately I have no idea how to go in to the recipe and change that! So, hopefully people will read the reviews. If not, they'll have a leftover package of English muffins!
We thought this was pretty terrible.
I really liked this one a lot. I used some morning star farms veggie sausage patties, double fiber whole wheat english muffins and egg whites. I do like a bit more egg so I added a bit more. I'll make this again.. really easy. Don't know why I never thought of using english muffins, but it was better than using bread.
Agree this is a great breakfast casserole. I use Canadian Bacon instead of sausage and really enjoy that flavor (as well as saving fat and calories).
This was a very good recipe, something different for a small Sunday brunch, but my wife finds chopped green chilis too spicy for her, so I substituted a diced Cubanella and cooked them in with the sausage.
I also wanted a little more "substance" to the strata, so I added mushrooms and chopped onion.
I loved the texture of the combined egg/sour cream mixture.
Will make this one again!
Note: as it was for two, I used two Muffins in a 6" x 6" square baking dish, cut the ingredients in half.
So very good! Made this last night and baked this morning....love these kind of casseroles. I used whole wheat English muffins and yes 1 pk is way more than enough. I actually was one muffin shy of a full pk and I even had to cut some in half to fit around the edges of my 9x13. I used 7 whole eggs and 3 egg whites (had leftover whites in the fridge), used cheese and garlic chicken sausage out of the casing and crumbled. I think next time I will use 2 cans of diced green chilies....they really add a great flavor to this. All in all there is hardly any left as everyone had seconds....thank you!
This is a delicious breakfast casserole! It is very simple to make, but only requires ONE package of English Muffins - not two. There are 8 English Muffins in a pack and when they are split open you have 16 halves which is more than enough to cover the bottom of the pan, so I think there was a typo in the recipe. But the layers of muffins on the bottom makes the perfect buttery "crust" and it was just perfect to pop in the oven on a busy morning for company or during the holidays! I will be making this often - very delicious and easy!
So yummy and easy to make! I forgot to buy mozzarella, so just used cheddar. I made it for a breakfast for 25 soldiers and got rave reviews!
* Percent Daily Values are based on a 2,000 calorie diet.
English Muffin Breakfast Strata
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 238
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