Weekend Company Breakfast Casserole

In large skillet, heat oil over medium heat-high heat. Add sausage and cook for 5 minutes, stirring frequently. Add onions and bell pepper, cook for 4 minutes or until vegetables are tender.

In a 3-quart baking dish, arrange English muffin pieces in a single layer. Top with sausage mixture and top with cheeses.

In a large bowl, whisk together eggs, half-and-half, milk and garlic together. Slowly pour egg mixture over cheeses in the baking dish. Cover and chill for at least 8 hours.

In the morning, uncover casserole and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake casserole for 45-50 minutes or until casserole is set. Cover with aluminum foil to prevent over browning, if necessary. (Always check egg and cheese bakes 15 minutes before they are done and cover them to prevent over browning.) Let stand for 10 minutes before serving.

Note: I cut the recipe in half and used a 9×13 in baking pan. I used 6 whole English muffins. Also, if using a glass baking dish, lower the temperature to 325 degrees.