Chili Cheese Breakfast Casserole
Lightly grease a 13 x 9-inch baking dish.
- 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
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.