4 English muffins, split and buttered
1 lb. bulk sausage, cooked and drained
1 c. sour cream
10 eggs, beaten
1/2 lb. sharp Cheddar cheese, grated

Lay muffins buttered side down in a 9 x 13 inch pan. Cook sausage, drain it and crumble it onto a paper towel. Sprinkle sausage over muffins. Beat eggs and sour cream together and pour over sausage and muffins. Sprinkle grated cheese over top and cover with foil. Let set overnight in refrigerator. Bake at 350 degrees for approximately 45-50 minutes. Serve with a package of Knorr Hollandaise sauce.