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Southwest Brunch Casserole

"My husband used to take this casserole, doubled, to office potlucks, and it was a favorite. I serve it at home as a special-occasion breakfast or even dinner for the two of us. Any leftovers taste just as good, reheated in the microwave," says Linda Hinkley of Florence, Oregon.
  • Total Time
    Prep: 15 min. + chilling Bake: 20 min.
  • Makes
    4 servings


  • 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


  • 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 in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts
1 each: 350 calories, 22g fat (9g saturated fat), 271mg cholesterol, 717mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 23g protein.

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