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Easter Breakfast Casserole Recipe

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This recipe for Easter Breakfast Casserole, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, July 4, 2009


1 pkg (12 oz) breakfast sausage links
6 English muffins, cut into 1" cubes
1/4 cup butter, melted
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red bell pepper
12 eggs
2 cups milk
1/2 tsp salt
1/2 tsp black pepper
1/4 cup bacon bits

Cook sausage according to package directions. Cool slightly and cut into 1/4" slices. Place English muffin cubes in a greased 13"x9"x2" baking dish; drizzle with butter. Layer sausage, cheese, onion and pepper. In a large bowl, combine eggs, milk, salt and pepper; mix well and pour over layered mixture. Sprinkle with bacon. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Uncover and bake at 350F for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes. Makes 12 servings.




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