And the best part about this recipe? You make it ahead of time and let it sit in the refrigerator overnight. This gives the same affect to the English muffins as it would with a bread pudding, and everything just kind of collides in a beautiful mess of the-best-thing-that-ever-hit-your-taste-buds. Long story short, this recipe is the perfect ratio of fluffy eggs, perfectly seasoned sausage, soft, buttery English muffins, and melty cheese. YUM!
What you'll need:
3-5 English muffins, split
2 TBS. butter
1 Pound bulk sausage, crumbled, cooked, and drained on paper towels (you can use regular, or half regular and half spicy depending on your taste preference - I used Jimmy Dean Country Mild)
7 oz. can chopped green chiles, drained
3 cups shredded cheddar cheese
1¼ cups Sour Cream
Spray a 9"x13" casserole dish with cooking spray. Split English muffins in half and butter the inside of each slice. Lay slices buttered side down in casserole dish, covering the bottom of the dish. (Break up an extra English muffin to fill in gaps if need be).
In a large bowl, whisk the eggs until combined. Add sour cream, whisking until combined. There may be some lumps at this point, but after a minute or so of whisking everything should combine just fine.
On top of English muffins, layer half of the sausage, half of the green chiles and half of the cheese. Pour entire egg mixture evenly over the top. Sprinkle remaining sausage, chiles and cheese. Cover and refrigerate overnight.
In the morning, remove casserole from refrigerator at least 30 minutes before baking. Bake at 350 degree oven for 35-40 minutes or until hot and bubbly. Allow to rest for 10-15 minutes before serving.
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