MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: English Muffin Breakfast Casserole
Categories: Breads, Vegetables, Cheese, Dairy, Pork
Yield: 4 servings
Unsalted butter, for
- greasing the pan
6 Plain English muffins
2 tb Olive oil
1 lb Bulk hot or sweet breakfast
- sausage or Italian sausage
1/2 c Thin sliced scallions; white
- & green
Salt & black pepper
12 lg Eggs
2 1/2 c Whole milk
2 c Sharp cheddar cheese;
- shredded; lightly packed
Generously grease the bottom and sides of a 9x13" baking dish with
butter. Set the oven @ 350 F/175 C.
Cut the English muffins into 1" cubes. (Do not halve them
horizontally as you would normally for the toaster.) Place the
cubes on a sheet pan and bake until lightly toasted, 12 to 15
minutes.
Meanwhile, heat the olive oil in a medium or large skillet over
medium-high. Add the sausage and scallions, a pinch of salt, and a
pinch of pepper and cook, breaking up the sausage with a wooden
spoon, until the sausage is evenly browned, 4 to 6 minutes.
Transfer to a paper towel-lined plate.
Meanwhile, add the eggs, milk, 1 ts salt and 1/2 ts pepper to large
bowl; whisk to combine.
To assemble, sprinkle half of the sausage, then half of the cheese
onto the bottom of the baking dish. Add the English muffin cubes on
top in one even layer. Carefully pour the egg mixture into the pan,
pressing down lightly to make sure all the bread is moistened. Top
with remaining sausage and cheese. Wrap well and refrigerate for at
least 1 hour up to overnight.
Set the oven @ 350 F/175 C.
Bake the casserole until puffed and cooked through, about
40 minutes. (It may need a few more minutes, if your casserole has
been in the refrigerator overnight.) Cool for 10 minutes, then cut
into squares and serve.
Recipe by Lidey Heuck
RECIPE FROM:
https://cooking.nytimes.com
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