Categories: breakfast

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

1. Spread butter over cut sides of each muffin half.

2. Place buttered side up in an 8-in. square baking dish coated with cooking spray; set aside.

3. In a small skillet, cook sausage over medium heat until no longer pink; drain. Spoon sausage over muffin halves.

4. In a small bowl, whisk eggs and sour cream; pour over sausage. Sprinkle with cheese and chilies.

5. Cover and refrigerate for 3 hours or overnight.

6. Remove from the refrigerator 30 minutes before baking.

7. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean.

8. Let stand for 5 minutes before cutting. Yield: 4 servings.

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