3 English muffins, split
2 tbsp. butter
1 lb. bulk pork sausage
3 c. shredded Cheddar cheese
1 1/2 c. sour cream
12 eggs, beaten

Butter muffins; place muffins, butter-side down, in lightly greased baking dish. Cook sausage. Drain off grease and crumble. Layer half the sausage and cheese over muffins.

Combine sour cream and beaten eggs; pour over sausage and cheese. Repeat layers. Refrigerate for 8 hours. Stand at room temperature 30 minutes before baking. Bake at 350 degrees for 35-40 minutes.