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Ingredients
- 6 english muffins, split
- 1 lb. bulk hot pork sausage
- 12 eggs
- 1 8-oz. carton sour cream
- 1 4-oz. can diced green chiles
- 1 cup shredded cheddar cheese (4 oz)
Details
Servings 12
Preparation
Step 1
Grease a 9x13 baking dish. Arrange English muffins in prepared dish, overlapping as necessary; set aside.
In a large skillet cook sausage until cooked through, using a wooden spoon to break up sausage as it cooks, drain off fat.
In a large bowl beat eggs lightly with a whisk until combined. Add the sausage, sour cream, and chile peppers; whisk until combined. Pour egg mixture evenly over muffins. Press down lightly with a rubber spatula to moisten all of the muffins. Sprinkle with cheese.
Cover and chill for at least 4 hours or up to 24 hours.
Preheat over to 375 degrees. Bake, uncovered, for 35-40 minutes or until a knife inserted near the center comes out clean (170 degrees). Let stand for 10 minutes before serving.
Makes 12 servings
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