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MAKE-AHEAD BREAKFAST CASSEROLE




Source of Recipe


unknown



8 EGGS
1 POUND SAUSAGE (FOR LARGE BATCH YOU CAN USE 2 POUNDS)
8 OUNCES SOUR CREAM
1 SMALL CAN GREEN CHILES (LARGE BATCH, LARGE CAN)
1 CUP GRATED CHEESE
6 OZ PORK RINDS

GREASE A 9 X 13 INCH BAKING PAN.
SLIGHTLY CRUSH THE PORK SKINS AND PLACE
IN THE BAKING PAN.
BROWN AND DRAIN THE SAUSAGE AND SET ASIDE.
IN A LARGE
BOWL, COMBINE EGGS, SOUR CREAM, GRATED CHEESE, AND GREEN CHILES.
MIX WELL WITH A WHISK OR FORK.
STIR IN COOLED SAUSAGE AND POUR OVER PORK SKINS.
COVER WITH PLASTIC WRAP OR FOIL AND REFRIGERATE OVERNIGHT.
THE NEXT MORNING, REMOVE
THE CASSEROLE FROM THE REFRIGERATOR AND LET IT SET AT ROOM
TEMPERATURE WHILE
PREHEATING OVEN TO 350 F.
WHEN THE OVEN IS HOT, UNCOVER THE CASSEROLE AND
BAKE ABOUT 30 MINUTES OR UNTIL FIRM AND LIGHTLY BROWN.
THIS CAN BE MADE AHEAD, CUT INTO SQUARES, AND FROZEN INDIVIDUALLY.
REHEAT IN A MICROWAVE