Ingredients
4 teaspoons butter, softened2 English muffins, split1/2 pound bulk pork sausage4 large eggs1/4 cup sour cream1/2 cup shredded sharp cheddar cheese1/4 cup canned chopped green chiles
Preparation
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 chiles. 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 in the center comes out clean. Let stand for 5 minutes before cutting.
