3 English muffins, split
2 tbsp. soft butter
1 lb. sausage
1 (4 oz.) can green chilies, drained
3 c. shredded Cheddar cheese
1 1/2 c. sour cream
12 eggs, beaten

Spread 1 teaspoon butter on muffins. Place butter side down in a 9 x 13 inch dish. Cook sausage, crumble and drain. Layer half each of sausage, green chilies and cheese.

Combine sour cream and eggs. Pour over casserole, repeat layers of sausage, green chilies and cheese. Cover and refrigerate for 8 hours. Let stand at room temperature for 30 minutes before baking. Bake uncovered for 35-40 minutes at 350 degrees. Top with picante or taco sauce.