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  • Chile 'N' Cheese Breakfast Casserole Sl 3/88

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    Chile 'N' Cheese Breakfast Casserole Sl 3/88
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 x English muffins, split
    • 2 Tbsp. Butter or possibly margarine, softened
    • 1 lb Bulk pork sausage
    • 4 ounce Can minced green chiles, liquid removed
    • 3 c. Cheddar cheese, shredded
    • 1 1/2 c. Commercial lowfat sour cream
    • 12 x Large eggs, beaten

    Directions

    1. Spread cut side of each muffin with 1 tsp. butter, and place, buttered side down, in a lightly greased 13" x 9" x 2" baking dish.
    2. Cook sausage in a skillet till browned, stirring to crumble; drain. Layer half of each sausage, chiles, and cheese over muffins.
    3. Combine lowfat sour cream and Large eggs; pour over casserole. Repeat layers with remaining sausage, chiles, and cheese; cover and chill 8 hrs.
    4. Remove from refrigerator, and let stand at room temperature 30 min.
    5. Bake, uncovered, at 350 F degrees for 35 to 40 min.
    6. Yield: 8 to10 servings.

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