A delightful and easy-to-make breakfast casserole perfect for family brunches or gatherings.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the casserole.
Arrange the English muffin halves in the bottom of a greased 3-quart baking dish, overlapping slightly if needed.
Ensure the muffins cover the bottom evenly for a consistent base.
In a skillet, cook the turkey sausage over medium heat until browned. Drain any excess grease.
Breaking the sausage into small pieces while cooking helps distribute it evenly in the casserole.
In a mixing bowl, whisk together the eggs, sour cream, and diced green chilies until well combined.
Whisking thoroughly ensures a smooth and uniform mixture.
Pour the egg mixture over the muffins in the baking dish, pressing lightly to ensure the muffins absorb the mixture.
Pressing helps the muffins soak up the egg mixture for a moist casserole.
Sprinkle the shredded cheddar cheese evenly over the top.
For a golden crust, you can broil the casserole for the last 2 minutes of baking.
Cover the dish with plastic wrap and refrigerate overnight.
Chilling overnight allows the flavors to meld and the muffins to fully absorb the egg mixture.
Bake the casserole uncovered for 35-40 minutes, or until set and golden on top.
Check doneness by inserting a knife into the center; it should come out clean.
Let the casserole rest for 10 minutes before serving.
Resting allows the casserole to set, making it easier to slice and serve.
