Overnight Breakfast Casserole
Ingredients:
- 2 packages (12 ounces each) breakfast sausage links
- 6 English muffins, cut into 1-inch cubes
- 1/4 cup butter, melted
- 1 cup (4 ounces) cheddar cheese, shredded
- 1 cup (4 ounces) mozzarella cheese, shredded
- 1/2 cup onion, chopped
- 1/2 cup red pepper, chopped
- 12 large eggs
- 2 cups milk
- 1/4 teaspoon salt
- Pepper to taste
- 1/4 cup bacon bits
Directions:
- Cook sausage according to package . Cool slightly; cut into 1/4-inch pieces.
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- In greased 13-by 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers.
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- Drizzle with butter and top with cheese, onion and red pepper.
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- In large bowl, combine eggs, milk, salt and pepper. Pour over casserole.
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- Sprinkle with bacon. Cover and refrigerate overnight.
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- Remove from refrigerator 30 minutes before baking.
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- Uncover and bake at 350 for 45 to 50 minutes, or until knife inserted into center comes out clean. Let stand 5 minutes.
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