3 or 4 English muffins, split
1 lb. bulk pork sausage
1 (4 oz.) can diced chilies
3 c. shredded cheese
16 oz. sour cream
1 dozen eggs

Place buttered muffins, butter side down in greased 9 x 13 inch pan. Arrange to fit. Brown sausage, crumble. Layer 1/2 of sausage, 1/2 can chilies and 1 1/2 cup cheese over muffins. Combine sour cream and eggs until fluffy. Pour over muffins. Layer remaining sausage, chili, cheese over eggs. Cover and refrigerate 8 hours (overnight)). Bake at 350 degrees (uncovered) for 30 minutes or so.