Overnight Brunch Eggs

Serves: 12
Total Calories: 412


* See note below.
16 ounces Monterey Jack cheese shredded (about 4 cups)
2 tablespoons flour
12 ounces pork sausages bulk
3 (4-ounce) cans green chilies whole
8 ounces Cheddar cheese shredded (about 2 cups)
12 eggs
1 cup milk


* Preparation Time: 30 minutes Storage Time: Up to 24 hours Baking Time: 40 to 45 minutes In a medium bowl, toss together cheese and flour. Sprinkle in the bottom of an ungreased 4-quart oblong baking dish.*

In a medium skillet, crumble sausage. Over medium-high heat, brown sausage drain well and set aside.

Cut chilies open to lie flat and remove seeds. Layer on top of Monterey Jack cheese. Sprinkle Cheddar cheese over green chilies. Top with sausage.

In a medium bowl, beat eggs and milk until well blended. Pour egg mixture over sausage. Cover and refrigerate up to 24 hours.

Bell: Uncover and bake in a preheated 350° oven for 40 to 45 minutes or until mixture is puffed and egg custard is set when dish is shaken. Serve immediately.

* Two 2-quart oblong baking dishes may be used. Reduce baking time to 30 to 40 minutes.

Nutritional Facts:

Serves: 12
Total Calories: 412
Calories from Fat: 288

This Overnight Brunch Eggs recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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