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English Muffin Breakfast Casserole

Ingredients

  • 1 16 ounce package of hot ground pork breakfast sausage
  • 1/4 cup butter
  • 1 Package of English muffins. Split
  • 10 ounces shredded sharp cheddar cheese – divided
  • 8 ounces shredded mozzarella cheese – divided You can use a Mexican cheese blend instead of the cheddar and mozzarella
  • 8 large eggs
  • 1 1/2 cups sour cream
  • 1 4 ounce can chopped green chilies, drained
  • 2 tsp varied herbs sage, oregano, thyme, etc..or a blend

Instructions

  1. Preheat oven to 325° (f)

  2. Heat a skillet over medium-high heat and cook the sausage until crumbly. Drain and discard the excess grease.
  3. Grease a 9″x12″ casserole dish
  4. 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.
  5. Top with the 1/2 the sausage and 1/2 the cheese.
  6. Wish the eggs, sour cream and chilies together in a bowl and pour over the the sausage and cheese layer.
  7. Top with the remaining sausage and cheese
  8. Bake until lightly brown and set in the middle. About 35 minutes.
  9. Let stand 10 minutes before serving.