Ingredients

• 0.5 cups salted butter , divided
• 5 slices white sandwich bread , or as needed
• 1 pound bulk pork sausage
• 12 large eggs
• 0.33 cups sour cream
• 1 teaspoon ground black pepper
• 2 cups shredded Cheddar cheese
• 1 , 4 ounce

Instructions

1. 1 Butter the bottom and sides of an 8 1/2x11-inch baking dish with butter.
2. 2 Use remaining butter to coat 1 side of each bread slice. Place bread butter-side down in the prepared pan until entire bottom is covered in a single layer.
3. 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, crumbly, and almost fully cooked, about 5 minutes. Sprinkle sausage over bread in an even layer.
4. 4 Beat eggs, sour cream, and pepper with either a whisk or electric beater. Pour evenly over sausage.
5. 5 Mix Cheddar cheese and green chiles together in a separate bowl. Sprinkle evenly over the egg mixture. Cover and put in the refrigerator for 8 hours, to overnight.
6. 6 To bake: Do not preheat the oven. Place, uncovered, in an oven and set to 350 degrees F (175 degrees C). Bake until brown on top, about 1 hour.

Nutrition per serving