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chile 'n' cheese breakfast casserole - sl 3/88

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, H, D
MineralsCopper, Fluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 English muffins; split

  2. 2 tablespoons Butter or margarine; softened

  3. 1 pounds Bulk pork sausage

  4. 4 ounces Can chopped green chiles; drained

  5. 3 cups Cheddar cheese; shredded

  6. 1 1/2 cup Commercial sour cream

  7. 12 Eggs; beaten

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cook sausage in a skillet until browned, stirring to crumble; drain. Layer half of each sausage, chiles, and cheese over muffins.

  3. Combine sour cream and eggs; pour over casserole. Repeat layers with remaining sausage, chiles, and cheese; cover and refrigerate 8 hours.

  4. Remove from refrigerator, and let stand at room temperature 30 minutes.

  5. Bake, uncovered, at 350 F degrees for 35 to 40 minutes. Yield: 8 to 10 servings.

  6. Linda Schooler of Texas, in March, 1988"Southern Living". Typos by Jeff Pruett.

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