3 English muffins, split
1 lb. hot sausage
3 c. cheddar cheese
12 eggs
2 tbsp. butter, soft
4 oz. can chopped chilies, drained
1 1/2 c. sour cream

Brown sausage and drain. Combine sour cream and eggs. Lay buttered muffins, butter side down in a 13 x 9 x 2 inch glass baking dish. Layer 1/2 of sausage, chilies and cheese, then 1/2 of the egg mixture. Repeat layers. Cover and refrigerate 8 hours or overnight. Remove from refrigerator and let set at room temperature for 30 minutes. Bake 35 to 40 minutes at 350 degrees.