Chile 'n' Cheese Breakfast Casserole
3 English muffins; split
2 tbsp. Butter or margarine; softened
1 lb. Bulk pork sausage
1 (4-oz.) can chopped green chiles; drained
3 cups cheddar cheese; shredded
1 1/2 cups commercial sour cream
12 eggs; beaten
Spread cut side of each muffin with 1 tsp. butter, and place, buttered side
down, in a lightly greased 13x9x2-in. baking dish.
Cook sausage in a skillet until browned, stirring to crumble; drain. Layer half
of each - sausage, chiles, and cheese over 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 350ºF for 35 to 40 minutes.
Yield: 8 to 10 servings.
Linda Schooler of Texas, in March, 1988 "Southern Living".