Everything for breakfast except the sweets that you prepare the night before.
|1 12-oz. pkg.||Breakfast Sausage Links|
|9 slices||Bacon, 1/2 lb. raw|
|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|
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.
Source: My variation from a Johnsonville ad.
Yield: 1 13"x9" pan
Nutrition Facts per Serving:
26g Fat (59.8% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 1/2 Lean Meat
0 Non-Fat Milk
2 1/2 Fat.
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