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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chile -N-Cheese Breakfast Casserole Recipe

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This recipe for Chile -N-Cheese Breakfast Casserole, by , is from Southern Cooks-Our Family Recipe, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shauna Allen/Mimi Rhea


3 English muffins, split
2 Tbsps. butter, softened
1 lb. bulk pork sausage
3 cups shredded cheddar cheese
1 cups sour cream
12 eggs, beaten
1-4oz can of green chilies

Spread out side of English muffins with butter and place buttered side down in a lightly greased 13 x 9x 2" baking dish.
Cook sausage in a skillet until brown, stirring to crumble. Drain well.
Layer half of sausage, half of chopped chilies, and half of cheese over English muffins.
Combine sour cream and eggs. Pour over casserole.
Repeat layers of remaining sausage, chilies, and cheese.
Cover and refrigerate for at least 8 hours
Remove from refrigerator, let stand at room temperature for 30 minutes.
Bake, uncovered at 350 for 35 to 40 minutes.




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