Mimi's Breakfast Casserole

This delicious egg & sausage casserole from my Grandmother is one of my new favorite recipes, especially when we have guests for brunch.  It can be put together the night before, and then popped in the oven the next morning.  I use pre-cooked sausage in this recipe, but you can use any breakfast sausage you like, and cook it up before adding to the casserole.  Be careful not to overcook the casserole, or the bottom "crust" formed by the English muffins can get brown and tough.  

Serves: 5-6


1 7-ounce pack Trader Joe's cooked Bavarian Bratwurst sausages
6 English muffins (1 pack)
1/4 cup unsalted butter, melted
1 cup mild cheddar, shredded
1/2 cup green onions, chopped (white & tender green parts only)
1/2 cup red bell pepper, seeded & chopped
12 eggs (local if possible)
2 cups whole milk
1/2 tsp freshly-ground black pepper
1/4 to 1/2 tsp Celtic sea salt, to taste


Sauté green onions and red pepper in 2 Tablespoons butter until softened and aromatic, over medium heat, about 8 minutes.  Grease the bottom and sides of a glass 9 x 13 baking dish.  Cut English muffins into bite-sized pieces and arrange in a layer in the 9 x 13. Drizzle with 1/4 cup melted butter.  Layer with sausage (cut in bite-sized pieces), shredded cheddar, and onion/pepper mix.

In a large bowl, beat eggs well.  Mix in milk, salt, and freshly-ground pepper.  Pour the mixture evenly over the casserole.  Bake, uncovered, at 350° F for about 40-45 minutes, or until the center reads 160° F on a cooking thermometer (or more) and the eggs are set, and the casserole is not still unpleasantly gooey when you cut a piece.  Cover loosely with aluminum foil towards the end if top begins to burn.

Cut into squares, serve, and enjoy!