Southwest Brunch Casserole

• 4 teaspoons butter, softened
• 2 English muffins, split
• 1/2 pound bulk pork sausage
• 4 large eggs
• 1/4 cup sour cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup canned chopped green chilies

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.
2. 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.
3. Remove from the refrigerator 30 minutes before baking. Bake at 350u0b0 for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

butter, muffins, pork sausage, eggs, sour cream, cheddar cheese, green chilies

Taken from www.tasteofhome.com/recipes/southwest-brunch-casserole/ (may not work)