116 ounce package of hot ground pork breakfast sausage
1/4cupbutter
1Package of English muffins. Split
10ouncesshredded sharp cheddar cheese – divided
8ouncesshredded mozzarella cheese – dividedYou can use a Mexican cheese blend instead of the cheddar and mozzarella
8large eggs
1 1/2cupssour cream
14 ounce can chopped green chilies, drained
2tspvaried herbssage, oregano, thyme, etc..or a blend
Instructions
Preheat oven to 325° (f)
Heat a skillet over medium-high heat and cook the sausage until crumbly. Drain and discard the excess grease.
Grease a 9″x12″ casserole dish
Open the English muffins in half. Place buttered half muffins at the bottom of the pan covering the whole thing. Cut some English muffins in 1/2 or 1/4 to fill every hole.
Top with the 1/2 the sausage and 1/2 the cheese.
Wish the eggs, sour cream and chilies together in a bowl and pour over the the sausage and cheese layer.
Top with the remaining sausage and cheese
Bake until lightly brown and set in the middle. About 35 minutes.