Italian Sausage Nests
This breakfast for two tastes just as good as a dinner entrée!
2 whole grain English muffins
2 tsp. butter or margarine
1/2 lb. mild Italian sausage
4 large eggs
1/4 c. lowfat sour cream
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 c. shredded cheddar cheese
1/4 c. chopped green chilies
1. Split English muffins and butter cut sides. Coat an 8-inch-by-8-inch square baking dish with non-stick cooking spray and place the English muffins, cut side up, in the bottom.
2. Cook sausage in small skillet over medium heat until no pink remains, drain. Divide sausage into fourths and spoon onto the tops of the English muffin halves.
3. In a medium bowl, whisk together eggs, sour cream, salt and pepper until smooth. Pour egg mixture slowly into the pan. Sprinkle cheese evenly over the contents and top each nest with a spoonful of green chilies. Cover and refrigerate at least 3 hours.
4. Remove from refrigerator and preheat oven to 350 degrees F. Uncover and bake for 25 minutes or until eggs are set and edges are golden. Remove and let rest about 5 minutes before cutting into servings.