The Pioneer Woman Tasty Kitchen
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Weekend Company Breakfast Casserole

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

Prep:

Cook:

Level: Easy

System:

10

Description

A quick and easy breakfast casserole that you assemble the night before. Then in the morning, just pop it in the oven and enjoy time with your guests, not time spent in the kitchen cooking.

Ingredients

  • 3 Tablespoons Vegetable Oil
  • 1-½ pound Smoked Sausage, Sliced
  • ½ cups Green Or Yellow Onion, Chopped
  • ½ cups Green Or Red Bell Pepper, Chopped
  • 1 package (14 Oz. Package) English Muffins, Torn Into 1-Inch Pieces
  • 2 cups Monterey Jack Cheese Or Monterey Jack With Peppers, Shredded
  • 1 cup Sharp Cheddar Cheese, Shredded
  • 12 whole Eggs
  • 2 cups Half-and-half
  • ½ cups Regular Milk
  • 1 teaspoon Dried Minced Garlic

Preparation

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.

4 Comments

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Avatar of stephchern81

stephchern81 on 9.19.2010

What kind of english muffins should I use?

Avatar of kecpa

kecpa on 8.12.2010

Have you tried freezing this?

Avatar of Mommy's Kitchen

Mommy's Kitchen on 5.14.2010

Hi Mnheather, the english muffins really give it a great soft texture not mushy at all.

Avatar of mnheather

mnheather on 5.13.2010

I’ve never thought of using english muffins in my egg strata – but I’m going to give it a try!

4 Reviews

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Avatar of natashajparker

natashajparker on 11.19.2013

This is really easy to make and has a nice taste to it. I made it for a brunch and everyone loved it. I like that it has smoked sausage rather than breakfast sausage. A very good recipe that will be used many times over. Thanks for sharing.

Avatar of christyleeb

christyleeb on 12.25.2010

Made this for Christmas morning breakfast, it was so good! It was so nice to be able to make it the night before too, made for a stress and mess free morning. I did cook it for a bit longer than called for (about 55 min.), but other than that no major changes. Thanks for the great recipe!

Avatar of The Sugar Tree

The Sugar Tree on 6.21.2010

This was pretty good. The english muffins were a little soggy for us, but overall the flavor was good.

Thanks for the tip about covering the last 15 minutes. That really did cut down on the cheese getting too done.

Avatar of skinnycook

skinnycook on 6.13.2010

Very good! I used breakfast sausage links (instead of smoked sausage) and sliced them; baked in a 15″ x 11″ pan. Thanks for the recipe! I will be using it again!

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