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Title: Chile 'n' Cheese Breakfast Casserole - SL 3/88
Categories: Breakfast Brunch Pepper Sausage Southern
Yield: 8 Servings
| 3 | English muffins; split | |
| 2 | tb | Butter or margarine; softened |
| 1 | lb | Bulk pork sausage |
| 4 | oz | Can chopped green chiles; drained |
| 3 | c | Cheddar cheese; shredded |
| 1 1/2 | c | 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.
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