Southwest Brunch Casserole Recipe

Southwest Brunch Casserole Recipe photo by Taste of Home

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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.

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Southwest Brunch Casserole Recipe

Prep: 15 min. + chilling Bake: 20 min.

Yield: 4 Servings

15 20 35

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.

Nutritional Facts 1 slice (prepared with reduced-fat butter, reduced-fat pork sausage, 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.

Originally published as Southwest Brunch Casserole in Cooking for 2 Spring 2008, p31