Not just for special occasions!
A few Simple Ingredients
Overnight Chile Eggs or Baked Chile Eggs?
We have been making Overnight Chile Eggs for years. I’m not sure of the original source, because it was written on a piece of paper that has been in my “Breakfast and Brunch” notebook for a long time. Overnight Chile Eggs have been a favorite dish for Christmas or Easter for years. One year, I forgot until Christmas morning to make the recipe. Yikes! I decided to go ahead and assemble the casserole and let it sit in the fridge for an hour before baking. Guess what? It worked out the same as if I had made it the night before. So the “Overnight” is not really necessary in this dish, which also makes it perfect for dinner! You can prepare this when you have a few minutes, after the kids are off to school, at noon or at 4:45. Assemble, refrigerate, bake at 5, dinner at 6. Yay! You just beat the dinner crunch! And you can serve any leftovers for breakfast the next morning.
Overnight Chile Eggs
- ½ onion about 1 cup sautéed until soft
- 1 lb Jimmy Dean Sausage spicy or regular, cooked and drained of grease
- 8 large or extra large eggs
- 2 cups milk preferably whole or 2 percent
- 1 teaspoon coriander
- salt and pepper
- 6 slices white bread I like Granny Sycamore
- 3-4 tablespoons butter optional, softened
- 1 4-6 oz can chopped green chiles
- 2 cups grated Jack or Colby Jack cheese
- salsa and sour cream for serving
Saute sausage in pan until cooked, break up into chunks, not small pieces. When completely cooked, pour meat in to a pan lined with paper towels, and let all of the excess grease drip out of the pan without wiping out the pan.
Press the meat with paper towel to absorb grease. Set aside meat.
Using the same pan, sauté the chopped onion in the remaining drippings from the sausage. Pour the onions on top of the meat.
In large bowl or blender, beat the eggs. Add milk and seasonings to eggs.
Butter all of the bread on one side (optional), cut or tear into pieces and lay into a greased 9×13 pan.
Layer the cooked sausage, onion and green chiles on top of the bread.
Top with the grated cheese.
Pour the seasoned eggs over all.
If you like a little color and flavor, top with salsa (about ½ cup) drizzled over cheese.
Cover casserole with foil or plastic wrap and place in refrigerator overnight, or at least 1 hour.
Bake uncovered at 300 degrees for 1 hour, until puffed and golden brown.
Serve with salsa and sour cream.