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SAUSAGE AND GREEN CHILI BREAKFAST CASSEROLE
Eggs & Cheese
Contributed by: Susie Sizemore
1 package English muffins
1 lb. sausage, cooked, drained and crumbled
1 small can diced green chilis
2 cups shredded cheddar cheese
1 cup sour cream
Spray a 9- by- 13-inch casserole dish with cooking spray. Split each English muffin open and cut each half into quarters. Arrange muffin pieces in bottom of pan, smooth side down, until as much of the surface as possible is covered.
Layer the sausage over the muffin pieces. In a large bowl, whisk the eggs, green chilis, one cup of cheese and sour cream until well blended. Pour the mixture carefully over the sausage layer; top with remaining cheese. Cover with aluminum foil and refrigerate overnight.
Preheat oven to 350 degrees. Let the casserole sit out of the refrigerator for 10-20 minutes before baking for 30-40 minutes. Serve with fresh fruit.
(This recipe was contributed as part of a "Cook of the Week" feature.)