Chile 'n' cheese breakfast casserole - sl 3/88
8 Servings
Ingredients
| Quantity | 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 | |
Directions
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.