Eggs, cheese, and sausage...Hello beautiful! This is a lovely dish that can be made ahead and paired with our Strawberry Spinach Salad Recipe, you will have a meal for brunch, lunch, or even dinner (Breakfast for dinner- I did that a lot when the kids were little and my dear hubby was out of town. Yum!).
Ingredients
- 4 English muffins, split
- 4 teaspoons (tsp.) butter, softened
- 1 lb. bulk pork sausage
- 4 oz. can diced green chiles, drained
- 3 cups cheddar cheese, shredded
- 2 teaspoons (tsp.) Cherchies® Lem'n Pepper Spicy Blend Seasoning
- 1 1/2 cups low fat sour cream
- 12 eggs, beaten
Preparation
Spread each side of an English muffin with 1 tsp. butter and place buttered side down in a lightly greased baking dish (13x9x2 inch baking dish).
Cook sausage until browned. Drain. Layer half of the sausage, chilies, cheese, and Lem'n Pepper over English muffins.
Combine sour cream and eggs; pour over casserole.
Top with remaining sausage, chilies, cheese, and Lem 'n Pepper. Cover and refrigerate for 8 hours. Remove from refrigerator and let stand at room temperature for 30 minutes. Bake for 35-40 minutes, uncovered at 350 degrees. Ole!
