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Chile 'n' Cheese Breakfast Casserole - SL 3/88 breakfast, brunch, pepper, sausage, sthrn/livng 3 english muffins; split 2 tablespoon butter or margarine; softened 1 lb bulk pork sausage 4 oz can chopped green chiles; drained 3 cup cheddar cheese; shredded 1 1/2 cup 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. Yield: 8 to 10 servings. Linda Schooler of Texas, in March, 1988 "Southern Living". Typos by Jeff Pruett. Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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