Cheesy Breakfast Casserole

12 eggs
1 cup sour cream
1 (10 oz) can Rotel tomatoes
2 cups shredded cheddar cheese
1 lb. sausage, cooked & drained
¼ cup butter, melted

Heat oven to 350 degrees. In a large mixing bowl, beat eggs slightly. Add sour cream, Rotel tomatoes, cheddar cheese, cooked sausage and butter; mix well. Pour into a greased 9 x 13-inch baking dish. Bake at 350 degrees for 50 minutes or until eggs are set. Serves 6 to 8.
(I like to substitute plain yogurt for the sour cream - it just seems a tiny bit healthier)

Richard Swanigan- Pine Bluff, AR
from Smilemakers…In the Kitchen
Edited by Linda Adams, Morris Press Cookbooks, 2004.