8 English muffin halves, buttered (not toasted)
1 lb. hot sausage, cooked and drained
10 eggs
1/2 c. sour cream
8 oz. sharp Cheddar cheese, grated
1 or 2 (4 oz.) cans chopped green chiles

Butter 9x13 pan.

Place muffins buttered side down on pan. Crumble sausage over muffins. Mix eggs and sour cream and pour over sausage. Sprinkle cheese over eggs. Refrigerate overnight covered. Bake at 350 for 45 minutes uncovered.