Weekend Company Breakfast Casserole

An easy overnight breakfast casserole made with English muffins, eggs, smoked sausage, onions, peppers and cheese. This is the perfect breakfast for overnight or weekend guests. 

Spring Break is just about over and I don't know where the time has gone? Over spring bread we did managed to do a few things together. We went to park, and made a trip to the zoo since the weather was so beautiful. Today I have a house party planned and the weather stinks! The weather man says to expect snow today. Snow really!!!

On Friday we had a sun shiny 72 degrees and now we dropped 38 degrees overnight to a rainy 34 and possible snow. Some of you follow me on Face book so you might remember me talking about a new overnight breakfast casserole yesterday.

Well I got so many responses and requests that I decided this Weekend Company Breakfast Casserole will be today's recipe post. This is actually what we had for breakfast the day of our zoo trip. I wanted something quick and easy, so we could get a early start. 

I love that this casserole is assembled the night before and baked in the morning. I found this recipe in The Deen Brothers new magazine Get Cooking. When I glanced through the magazine this recipe just popped out at me. I'm so glad I made it because it was a big hit in our house.

 

I have included a few step-by-step photos of how easy this casserole came together. Once you assemble the casserole, 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 45-50 or until casserole is set. Cover with aluminum foil to prevent over browning if necessary.

Let casserole stand for 10 minutes before serving. Always check egg and cheese bakes 15 minutes before they are done and cover them to prevent them from getting to brown.

I'm also including a photo of what I woke up to this morning. I guess the weather man was right. SNOW!!  I covered up the garden so hopefully everything will survive. Next year I might wait till the end of March to start planting. This never happens in Texas, but I love it.

Author: Tina Butler | Mommy's Kitchen

Weekend Company Breakfast Casserole

An easy overnight breakfast casserole made with English muffins, eggs, smoked sausage, onions, peppers and cheese. This is the perfect breakfast for overnight or weekend guests.

Prep time: 20 MinCook time: 50 MinInactive time: 8 HourTotal time: 9 H & 10 M

Ingredients

• 1 1/2 - tablespoons canola oil
• 1 - 16 ounce package smoked sausage, sliced
• 1/4 - cup green, white or yellow onion, chopped
• 1/4 - cup red or green bell pepper, chopped
• 1 - clove garlic, minced
• 6 - 7 English Muffins halves torn into 1 - inch pieces
• 1 - cup shredded Pepper jack or Monterey jack cheese
• 1/2 - cup shredded sharp cheddar cheese
• 6 - large eggs
• 1 1/4 cups milk
• salt and pepper, to taste

Instructions

1. In large skillet heat oil over medium heat-high heat. Add sausage cook for 5 minutes, stirring frequently.
2. Add green onions, bell pepper and garlic cook for 4 minutes or until vegetables are tender.
3. Using a 13 x 9 in baking dish arrange English muffin pieces in a single layer.
4. Top with sausage mixture and both of the cheeses. In a large bowl whisk together, eggs and milk.
5. Slowly pour egg mixture over over cheeses in baking dish. Cover with foil or plastic wrap and chill for at least 8 hours.

In the morning

1. Uncover casserole and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. 
2. Bake casserole 45-50 or until casserole is set. Cover with aluminum foil (that has been sprayed with non stick spray) to prevent over browning if necessary. 
3. Let stand for 10 minutes before serving. Add salt and pepper, to taste if needed
4. If using a glass baking dish lower the temperature to 325 degrees.

https://www.mommyskitchen.net/2010/03/potluck-sunday-weekend-company.html

Images and text © Mommy's Kitchen

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Original source: Get Cookin Magazine