Chili-N-Cheese Breakfast Casserole - cooking recipe

Ingredients

3 English muffins, split
2 Tbsp. butter or margarine, softened
1 lb. bulk pork sausage
1 (4 oz.) can chopped green chiles, drained
3 c. (12 oz.) shredded Cheddar cheese
1 1/2 c. commercial sour cream
12 eggs, beaten

Preparation

Spread cut side of each English muffin with 1 teaspoon butter and place, buttered side down, in a lightly greased 13 x 9 x 2-inch baking dish.
Cook sausage in a skillet until browned, stirring to crumble; drain.
Layer half each of sausage, chiles and cheese over English muffins.
Combine sour cream and eggs; pour over casserole.
Repeat layers with remaining sausage, chiles and cheese; cover and refrigerate 8 hours.
Remove from refrigerator and let stand at room temperature 30 minutes.
Bake, uncovered, at 350\u00b0 for 35 to 40 minutes.
Serves 8 to 10.