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Chilli 'n' Cheese Breakfast Casserole


3 english muffins, split
2 tablespoons butter (or margarine) softened
1 lb bulk pork sausage
4 oz can green chillies, chopped and drained
3 cups cheddar cheese, shredded
1 cups commercial sour cream
12 eggs, beaten


Serves: 8


Spread cut side of each muffin with 1 teaspoon butter, and place, buttered side down, in a lightly greased 13" x 9" x 2" baking dish. Cook sausage in a skillet until browned, stirring to crumble; drain. Layer half of each sausage, chillies, and cheese over muffins.

Combine sour cream and eggs; pour over casserole. Repeat layers with remaining sausage, chillies, and cheese; cover and refrigerate 8 hours.

Remove from refrigerator, and let stand at room temperature 30 minutes. Bake, uncovered, at 350 F degrees for 35 to 40 minutes.

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