Breakfast Casserole

A fan favorite every holiday morning!

Mom’s Breakfast Casserole

(Sally Merica Bowman)

(make the night before)

4 English muffins

2 lbs. Pepperidge Farm sausage, hot, mild or savory (I mix)

12 eggs

2/3 cup sour cream

1 small can green chilies sliced

5 oz. grated cheddar cheese

Split and butter English muffins; place butter side down in 9x13 pan.  Cook and drain sausage.  Beat eggs with sour cream.  Pour the egg mixture over the muffins.  Sprinkle sausage over the mixture.  Sprinkle cut chilies over, then the cheddar cheese.  Cover and refrigerate overnight.  Bake uncovered for 50 minutes at 350 degrees.