Instructions: 1 Cup finely minced green pepper

Brown and drain pork sausage. Set aside.

Mix soup and sour cream together.

Line a generously greased 16- by 11-inch baking pan with crumbled muffins.

Beat eggs, milk, bell pepper, salt and pepper together in a separate bowl. Set aside.

Layer in pan half of the cooked sausage, half of the shredded cheese and half of the soup mixture onto crumbled muffins. Repeat layers ending with soup mixture, then smooth with spatula.

Pour egg/milk mixture over all, slightly tilting to allow egg mixture to seep beneath the top layer of soup mixture. Cover with foil and refrigerate overnight.

Next day bake uncovered at 300 degrees for 1 hour. Let cool for 5 minutes. Cut into squares and serve.

This recipe yields 10 to 12 servings.

Description: "Perfect for serving when you have a house full of guests. Prepare the casserole the night before and simply pop it in the oven the next morning. The use of English muffins give the casserole a nice chewy texture."

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