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Southwest Brunch Casserole

"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.

4 ServingsPrep: 15 min. + chilling Bake: 20 min.

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

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.
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.
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.

Nutrition Facts: 1 slice (prepared with reduced-fat butter, reduced-fat pork sausage,

2 of 2

Southwest Brunch Casserole (continued)

Nutrition Facts: reduced-fat sour cream and reduced-fat cheese) equals 350 calories, 22 g fat (9 g saturated fat), 271 mg cholesterol, 717 mg sodium, 16 g carbohydrate, 1 g fiber, 23 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.