Ingredients Jump to Instructions ↓

  1. 4 teaspoons butter, softened

  2. 2 English muffins, split

  3. 1/2 pound bulk pork sausage

  4. 4 eggs

  5. 1/4 cup BREAKSTONE'S® Sour Cream

  6. 1/2 cup shredded sharp cheddar cheese

  7. 1/4 cup canned chopped green chilies

Instructions Jump to Ingredients ↑

  1. 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 chilies. 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 near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 4 servings.


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