Southwest Brunch Casserole |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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My husband used to take this casserole, doubled, to office potlucks, and it was a favorite. I serve it at home as a special-occasion breakfast or even dinner for the two of us. Any leftovers taste just as good, reheated in the microwave, says Linda Hinkley of Florence, Oregon. Ingredients:
4 teaspoons butter, softened |
2 english muffins, split |
1/2 pound bulk pork sausage |
4 eggs |
1/4 cup sour cream |
1/2 cup shredded sharp cheddar cheese |
1/4 cup canned chopped green chilies |
Directions:
1. Spread butter over cut sides of each muffin half. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside.
2. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies. Cover and refrigerate for 3 hours or overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4 servings.
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