Breakfast Ahead - cooking recipe

Ingredients

4 English muffins, split and buttered (lay buttered side down)
1 lb. Bob Evans sausage
8 eggs
1/3 c. sour cream
1 lb. sharp Cheddar cheese, grated
1 small can diced green chilies

Preparation

In 9 x 13-inch pan, cook sausage and drain.
Spoon over muffins.
Beat
eggs, add sour cream and pour over sausage and muffins.
Sprinkle\tcheese over top;
dot with chilies.
Cover and keep in refrigerator overnight.
In the morning, put it in a 325\u00b0 oven for 1 hour.
It's very good!