The Healthy My Ass Cookbook

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Other Breakfast Recipes:

Biscuits and Gravy

Crab Cakes Benedict

Crumb Cake

Ham and Cheese Soufflé

Seafood Newburg Quiche

Breakfast Casserole

Everything for breakfast except the sweets that you prepare the night before.

Ingredients:

1 12-oz. pkg. Breakfast Sausage Links
9 slices Bacon, 1/2 lb. raw
6 English Muffins
4 ozs. Cheddar Cheese, shredded, (1 cup)
4 ozs. Mozzarella Cheese, shredded (1 cup)
1/2 cup Onion, chopped
1/2 cup Red Pepper, chopped
1/4 cup Butter
12 Eggs
2 cups Milk
1/2 tsp. Salt
1/2 tsp. Pepper

Directions:

The day before, cook Breakfast Sausage Links according to package directions and set aside to cool.

Meanwhile, cut the Bacon into 1/2 inch wide pieces, fry until it just begins to crisp when the grease starts to foam (it will cook to fully crisp on top of the casserole in the oven), drain on paper towel and set aside.

Cut the top and bottom of each of the English Muffins into 9 pieces by making two horizontal and two vertical slices 1 inch apart, leaving a 1 inch square in the center.  Shred and measure the Cheddar Cheese and Mozzarella Cheese.  Chop and measure the Onion and Red Pepper.  Slice each sausage link into 1/4 inch pieces.  Set all aside.

Generously grease a 13"x9" baking pan.  I used a non-stick glass pan and that worked well.  Distribute the english muffin pieces evenly in the bottom of the pan.  Melt the Butter and drizzle evenly over the english muffin pieces.  Layer with sausage, cheeses, onion and red pepper.

In a large bowl, combine the Eggs, Milk, Salt and Pepper.  Gently pour over all in the pan.  Sprinkle the bacon pieces evenly on top.  Cover and refrigerate overnight.

The next morning, remove from the refrigerator an hour and a half before the time you want to serve it.  Preheat the oven to 350°F.  An hour before serving, place in the oven and bake for 45 to 50 minutes.  Remove from the oven and let stand 5 minutes before serving.

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Other Information:

Source: My variation from a Johnsonville ad.

Times:
Preparation: 1:00
Chill: 10:00
Total: 12:00

Yield: 1 13"x9" pan
Servings: 12

Nutrition Facts per Serving:
387 Calories
26g Fat (59.8% calories from fat)
21g Protein
18g Carbohydrate
1g Dietary Fiber
268mg Cholesterol
777mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1 1/2 Lean Meat
0 Vegetable
0 Non-Fat Milk
2 1/2 Fat.

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