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Green Chile Brunch Bake

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Total Time
Prep: 30 min. + chilling Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Trista Thinnes, Fort Worth, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 04, 2023

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


Test Kitchen tips
  • Make this strata in muffin cups for individual servings perfect for a buffet.
  • The center bakes up tender and moist while the top gets perfectly toasted.
    • Test Kitchen Approved

    Green Chile Brunch Bake

    Contest Winner
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    Yield: 8 servings
    Prep: 30 min
    Cook: 45 min
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    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
    Text Ingredients

    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.
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