RUH-ROH!
I guess I didn’t go back far enough!
You always have something yummy on hand!
Southwest Brunch Casserole
Prep: 15 min + overnight chilling
Bake: 20 - 25 min
4 tsp butter, softened
2 English muffins, split
1/2 lb. bulk pork sausage
4 eggs
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheeses
1/4 cup canned chopped green chilies (well drained)
Spread butter over cut slices 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 degrees for 20 - 25 minutes or until a knife inserted near the center comes out clean, Let stand for 5 min. before serving.