Chili Cheese Breakfast Casserole (6 servings) 12 large eggs - beaten 1 pound ground pork sausage 3 cups shredded Cheddar cheese 1 and 1/2 cups sour cream 1 4-ounce can chopped green chiles - drained 3 English muffins - split into halves 2 Tablespoons butter Lightly grease a 13 x 9-inch baking dish. Spread the English muffin halves with butter and place - buttered side down - on the baking dish. Set aside, Brown Sausage in a skillet, stirring until it crumbles; Drain. Take half of the sausage and layer it over the English muffins, followed by a layer of half the chiles and half the cheese. In a medium bowl, combine eggs and sour cream. Pour over casserole. Top with remaining sausage, chiles and cheese: cover casserole and refrigerate overnight at least 8 hours. Before cooking, allow dish to stand at room temperature for 30 minutes. Bake at 350 degrees for 35 to 40 minutes. Great for brunch. Feed six as a main course. Serve as many as twelve if served as part of a buffet. Mr Breakfast would like to thank Heather_S for this recipe. Recipe number 1260. Submitted 6/12/2004.