Instructions: Spread cut side of each muffin with 1 teaspoon butter, and place, buttered side down, in a lightly greased 13" x 9" x 2" baking dish.

Cook sausage in a skillet until browned, stirring to crumble; drain. Layer half of each sausage, chiles, and cheese over muffins.

Combine sour cream and eggs; pour over casserole. Repeat layers with remaining sausage, chiles, and cheese; cover and refrigerate 8 hours.

Remove from refrigerator, and let stand at room temperature 30 minutes.

Bake, uncovered, at 350 F degrees for 35 to 40 minutes.

Yield: 8 to
10 servings.

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