Chile ‘N’ Cheese Breakfast Casserole
Ingredients
3 english muffins,split
2 T butter (or margarine) softened
1 lb bulk pork sausage
4 oz can green chilies,Chopped anddrained
3 c cheddar cheese,shredded
1 1/2 c commercial sour cream
12 eggs,beaten
Cooking Instructions
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, chilies, and cheese over muffins.
Combine sour cream and eggs; pour over casserole.
Repeat layers with remaining sausage, chilies, 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.
8 to 10 servings.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)