"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.
Southwest Brunch Casserole
Southwest Brunch Casserole
Prep Time
15 min
Cook Time
20 min
Yield
4 servings
Ingredients
- 4 teaspoons butter, softened
- 2 English muffins, split
- 1/2 pound bulk pork sausage
- 4 large eggs
- 1/4 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup canned chopped green chiles
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 chiles. 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 in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 serving: 397 calories, 29g fat (12g saturated fat), 251mg cholesterol, 699mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 19g protein.
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