This filling casserole hits all the favorite breakfast notes of eggs, sausage, english muffins and cheese. Prepared the night before, it cooks into an irresistible casserole that can be eaten or reheated for any meal of the day.
1package English Muffins (6 English muffins; regular or gluten-free)(I used Udi’s Gluten Free White English Muffins)
1poundbulk/loose Breakfast Sausage
1cupgrated Cheddar Cheese (mild or sharp)
1cupgrated Mozzarella Cheese
2cupsHalf and Half
1/4teaspoonfreshly ground Black Pepper
In a large skillet over medium-high heat brown the sausage, breaking it into small pieces. Drain any excess fat and allow sausage to cool while preparing the remaining ingredients.
Lightly grease a 13-inch by 9-inch baking dish with the butter. Cut the English muffins into 1-inch cubes and spread them evenly in the prepared pan.
Spread half of the cooled sausage (it can be warm but not hot enough to begin to cook the other ingredients) evenly over the English muffin cubes. Sprinkle ½ cup of each type of cheese evenly on top.
In a medium mixing bowl combine the eggs, Half and Half, salt and pepper; whisk to fully combine. Pour evenly over the top of the casserole.
Sprinkle the remaining half of the sausage onto the casserole followed by the remaining cheese. Seal tightly and refrigerate overnight.
The next morning: Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes prior to cooking. Cook for 35 minutes or until the casserole is lightly brown on top and set in the middle. Allow to sit for 10 minutes prior to slicing and serving.