Yield: 8 Servings
|3 \N||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 \N||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.