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

  Uncle Dirty Dave's Archives

MMMMM