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 Shredded sharp Cheddar
- cheese; lightly packed

Generously grease the bottom and sides of a 9" by 13"
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 teaspoon salt and 1/2
teaspoon 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.

By Lidey Heuck

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... If we closed all the Wal-mart stores would China go bankrupt?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)