- 4
- 15 mins
- 35 mins
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Ingredients
- 4 TBL butter, softened
- 2 english muffins, split
- 1/2 LB bulk pork sausage
- 4 eggs
- 1/4 C sour cream
- 1/2 C shredded sharp cheddar cheese
- 1/4 C canned chopped green
- chilies
Preparation
Step 1
Spread butter over cut sides of each muffin half.
Place buttered side up in 8-in. square baking dish, coated
w/ cooking spray - set aside.
In sm. skillet, cook sausage over med. heat until no longer pink - drain
Spoon sausage over muffin halves.
In sm. bowl, whisk eggs & sour cream - pour over sausage.
Sprinkle w/ cheese & chilies.
COVER & REFRIGERATE FOR 3 HOURS OR OVERNIGHT
Remove from frig. 30 min. before baking.
Bake at 350 for 20-25 min or until knife inserted near center comes
out clean
Let stand for 5 min. before cutting