3 English muffins, split
2 Tablespoon butter softened
1 Lbs. pork sausage (mild or hot) drained
1 (4 oz.) green chilies, drained and chopped
3 Cups (12 oz.) shredded cheese
1 1/2 Cups sour cream
12 Beaten eggs
Spread cut side of muffin with 1 teaspoon of butter, place buttered side down in greased 13x9x2 inch baking dish. Cook sausage in skillet until browned, stirring to crumble, drain. Layer half each of sausage, chills and cheese over muffins. Combine sour cream and eggs: pour over casserole. Repeat with remaining sausage, Chills and cheese. Cover and refrigerate 8 hours. remover from refrigerator and let stand at room temperature and let stand at room temperature 30 minutes. Bake uncovered at 350 degrees for 35 to 40 minutes. Yield 8 to 10 servings.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!