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Egg and Sausage Casserole

5-6 english muffins
8-12 eggs
1 c Sour cream
1 lb Bulk sausage
3 c Shredded sharp cheddar cheese

Butter a 9x13 inch baking dish. Split and butter muffins. Place face down to line the bottom of dish. Brown and drain the sausage. Sprinkle over the muffins. Combine eggs and sour cream and pour over the sausage. Sprinkle with the cheese. Cover with foil. Refrigerate overnight or 8-12 hours. Bake at the 350 for 45 minutes. Let stand for 15 minutes. Cut into squares.

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