Categories: breakfast
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
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Spread butter over cut sides of each muffin half.
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Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside.
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In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves.
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In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies.
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Cover and refrigerate for 3 hours or overnight.
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Remove from the refrigerator 30 minutes before baking.
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Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean.
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Let stand for 5 minutes before cutting. Yield: 4 servings.