Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with unsalted butter.

Drain the Zia Hatch Green Chile and slice the scallions into thin rounds.

Cut the English muffins into cubes and toast them on a baking sheet in the oven for about 20 minutes until slightly dried out.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat, add the sausage and scallions, and cook until browned.

In a mixing bowl, whisk the eggs with whole milk, salt, pepper, and the drained Zia Hatch Green Chile.

Layer half of the cooked sausage mixture, half of the cheddar cheese, and the toasted English muffin cubes in the greased baking dish, then pour the egg mixture on top.

Top with the remaining sausage and cheese, cover with plastic wrap or foil, and refrigerate for at least 1 hour or overnight.

Bake in the preheated oven for 30-40 minutes until puffed and golden brown.

Let cool for 10 minutes before serving garnished with fresh herbs if desired.