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Easter Breakfast Casserole Recipe

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This recipe for Easter Breakfast Casserole, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amber Danner
Added: Thursday, April 16, 2009


1 pkg. (12 oz.) Johnsonville Breakfast Sausage Links
6 English muffins, cut into 1-inch cubes
1/4 c. butter, melted
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. chopped onion
1/2 c. chopped red pepper
12 eggs
2 c. milk
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices. Place English muffin cubes in a greased 9x13-inch baking dish; drizzle with butter. Layer with sausage, cheese, onion, and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes.




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