2 lb. bulk pork sausage
1 (10 oz.) can cream of mushroom soup
1 cup dairy sour cream (or sour half & half)
4 whole English muffins (sourdough, whole wheat or plain)
1 lb. grated Monterey Jack cheese
6 eggs (extra large or jumbo)
Finely grated green pepper (optional)
Paprika

Brown and drain the sausage. In a medium bowl mix the soup and dairy sour cream. Crumble the muffins into a greased 8x12-inch pan. In a separate bowl mix the eggs and milk together.

Layer half of the sausage, half of the cheese mixture, and half of the soup mixture on top of the crumbled muffins. Repeat the layers, ending with the soup mixture, and smooth with a spatula. Pour the milk and egg mixture over all.

Sprinkle the top with paprika. Poke with a sharp knife to absorb the liquid and let stand in the refrigerator overnight or cover with plastic wrap and foil, and freeze.

If frozen, thaw first, and remove the plastic and foil. Bake uncovered in a 350°F oven for 1 hour. Cut into squares after "resting" 5 minutes.

Makes 8 to 10 servings.

Submitted by: Belle