Chili-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 c. (12 oz.) shredded Cheddar cheese
• 1 1/2 c. commercial sour cream
• 12 eggs, beaten

1. 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.
2. Cook sausage in a skillet until browned, stirring to crumble; drain.
3. Layer half each of sausage, chiles and cheese over English muffins.
4. Combine sour cream and eggs; pour over casserole.
5. Repeat layers with remaining sausage, chiles and cheese; cover and refrigerate 8 hours.
6. Remove from refrigerator and let stand at room temperature 30 minutes.
7. Bake, uncovered, at 350u0b0 for 35 to 40 minutes.
8. Serves 8 to 10.

muffins, butter, pork sausage, green chiles, cheddar cheese, sour cream, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=496776 (may not work)