Chile 'n' cheese breakfast casserole - sl 3/88

Yield: 8 Servings

Measure Ingredient
3 English muffins; split
2 tablespoons Butter or margarine; softened
1 pounds Bulk pork sausage
4 ounces Can chopped green chiles; drained
3 cups Cheddar cheese; shredded
1½ cup Commercial sour cream
12 Eggs; beaten

Spread cut side of each muffin with 1 teaspoon butter, and place, buttered side down, in a lightly greased 13" x 9" x 2" 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 350 F degrees for 35 to 40 minutes. Yield: 8 to 10 servings.

Linda Schooler of Texas, in March, 1988"Southern Living". Typos by Jeff Pruett.

Similar recipes