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Chile 'n' Cheese Breakfast Casserole



8 Servings
3 english muffins,split
2 T butter (or margarine)
-softened
1 lb bulk pork sausage
4 oz can green chiles,Chopped
-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. 8 to 10 servings.













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