Thursday, September 29, 2011

Easy Brunch Casserole

So, on my last day of work, I brought in an egg dish. Everyone wanted the recipe. I'm a little embarrassed, as it is SOOOOOOOO easy. It's just a through it together kind of thing. You can let it set over night, or not. You just choose as to how much time you have. It tastes yummy either way.

Brunch Casserole

1 dozen eggs
8 ounce (or more to taste- sometimes I use about 12) real sour cream
English muffins, split and BUTTERED- not margerined, or not skipped!
1 pound spicy breakfast sausage, browned and crumbled.
shredded cheddar cheese- about 2 cups

Mix together the eggs and sour cream. Don't be too concerned if you have clumps of sour cream in the eggs. You won't ever know it when it is cooked. As a matter of fact, sometimes I have some rather large ones, and you would never know. If if bothers you, put the sour cream in the bowl first, stir it up, and start mixing in the eggs a couple at a time. Set aside. Split and butter the english muffins generously. Place buttered side down in a 9X13 casserole dish. Pour egg mixture over top of muffins. "Sprinkle" sausage on top of this, then sprinkle with the cheddar cheese to personal preference. Now, sometimes I put a few jalapenos in there before the cheese, sometimes I put in some mushrooms, sometimes some olives, sometimes all of it. That's why this is so easy. Just put in what you like, and top it off with the cheese. If you bake it now, then bake for 30 minutes at 350. If you choose to refrigerate, cover and do that, then take it out, bake for about 45 minutes at 350. Either way, let it sit for about 10 minutes before eating so the eggs don't get runny. Enjoy!

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