From: Victoria's B&B and Wedding Chapel, Tombstone, AZ

Chile n' Cheese Breakfast Casserole

  • 3 English Muffins, split
  • 2 Tablespoons Butter
  • 1 Pound ground pork sausage
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 3 Cups (12 ounces) shredded Cheddar cheese
  • 12 Large eggs, lightly beaten
  • 1 1/2 cups sour cream

Spread English muffin halves with butter and place, buttered side down, in a lightly greased 13 X 9 inch baking dish. Set aside.

Brown Sausage in a skillet, stirring until it crumbles: Drain. Layer each half of sausage, chiles and cheese over English muffins.

Combine eggs and sour cream, and pour over casserole. Top with remaining sausage, chiles and cheese: cover casserole and chill 8 hours.

Let stand at room temperature for 30 minutes. Bake at 350 degrees for 35-40 minutes.