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.