Breakfast Sausage Casserole with English Muffins
directions
- Grease the bottom and sides of a 9 x 13-inch baking dish. Â
- Heat oil in a skillet over medium-high heat. Add Swaggerty’s Sausage Crumbles, green onions and bell peppers. Cook until the sausage is slightly browned. Drain on paper towels.Â
- Whisk eggs and whole milk together with a pinch of salt and pepper until well combined.Â
- Sprinkle half the cooked sausage mixture and cheese onto the bottom of the baking dish.Â
- Add all the English muffin cubes in an even layer. Gently pour egg-milk over English muffins, pressing down lightly to make sure all is submerged in the milk mixture. Â
- Sprinkle the remaining sausage mixture and cheese over casserole dish.Â
- Cover and let sit for 30 minutes for English muffins to soak up the liquid.
- Pre-heat oven to 350℉.Â
- Bake casserole uncovered until puffy and golden brown, about 40 minutes. (If casserole starts to get overly brown on top, cover with foil.)Â
- When casserole is ready, remove from the oven and let it sit for about 10-15 minutes before serving.
6-8
servings
30 min
prep time
45-50 min
cook time
ingredients
Unsalted butter softened (for greasing the baking pan)
6 plain English muffins, cut into 1-inch cubesÂ
2 Tbsp. olive oilÂ
1 lb. Swaggertys Farm sausage, crumbled
1/2 cup thinly sliced green onions
1/2 cup diced red bell pepperÂ
12 large eggsÂ
1 1/2 cups whole milkÂ
2 cups shredded sharp cheddar cheese
Level of complexity
easy
Ingredients
Special kitchen tools
Pairs well with
This hearty breakfast casserole pairs perfectly with fresh seasonal fruit and a hot cup of coffee for an easy breakfast or brunch.
Recipe Note:
Planning ahead? Assemble the casserole the night before, cover, and refrigerate until you’re ready to bake and serve. This makes it a great option for busy mornings, holiday breakfasts, and family gatherings.
