Chile 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
2 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 tsp. butter, and place, buttered side down, in a lightly greased (13X9X2 inch) baking dish.
(I spray it with pam.)
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 or overnight.