Overnight Breakfast Casserole Recipe
Overnight Breakfast Casserole
2 packages (12 ounces each) Johnsonville Original Breakfast Sausage Links
6 English muffins, cut into 1-inch cubes
1/4 cup butter, melted
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 large eggs
2 cups milk
1/4 teaspoon salt
Pepper to taste
1/4 cup bacon bits
Cook sausage according to package directions. Cool slightly, then cut into 1/4-inch pieces.
In greased 13-by-9-inch baking dish, layer half the muffin cubes and half the sausage. Repeat layers. Drizzle with butter. Top with cheeses, onion and red pepper.
In large bowl, combine eggs, milk, salt and pepper. Pour over casserole, then sprinkle bacon bits over the top. Cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Uncover and bake at 350°F for 45 to 50 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Yields 12 servings.
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