Johnsonville Easter Breakfast Casserole
I found this in the Sunday ads this morning and plan to make this for breakfast Easter morning. Prep time does not include overnight refrigeration.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
gluten free
contains red meat
shellfish free
vegan
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 2 cups milk
- 1/4 cup butter melted
- 1/2 teaspoon pepper
- 1 cup mozzarella cheese shredded
- 12 eggs
- 1 cup cheddar cheese shredded
- 1/2 cup chopped red pepper
- 1/4 cup bacon bits
- 1 links
- 6 english muffins cut into 1 in cubes
- Carbohydrate 23.5269801814606 g
- Cholesterol 43.4359583696595 mg
- Fat 14.2685176376814 g
- Fiber 1.82128813027861 g
- Protein 15.5469855436995 g
- Saturated Fat 8.36293869177613 g
- Serving Size 1 1 serving(s) (235g)
- Sodium 499.626971186877 mg
- Sugar 21.705692051182 g
- Trans Fat 1.05364965533981 g
- Calories 281 calories
Cook sausage according to package directions. Cool slightly, cut into 1/4 inch slices. Place English muffin cubes in the bottom of a greased 13x9 baking dish Drizzle with butter. Layer with sausage, cheese, onion and bell 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 fridge 30 minutes before baking. Uncover and bake 350 for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand.
