• 4/23 English Muffin Day 4

    From Dave Drum@1:3634/12 to All on Mon Apr 22 18:31:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: English Muffin Breakfast Casserole
    Categories: Breads, Vegetables, Cheese, Dairy, Pork
    Yield: 4 servings

    Unsalted butter, for
    - greasing the pan
    6 Plain English muffins
    2 tb Olive oil
    1 lb Bulk hot or sweet breakfast
    - sausage or Italian sausage
    1/2 c Thin sliced scallions; white
    - & green
    Salt & black pepper
    12 lg Eggs
    2 1/2 c Whole milk
    2 c Shredded sharp Cheddar
    - cheese; lightly packed

    Generously grease the bottom and sides of a 9" by 13"
    baking dish with butter. Set the oven @ 350°F/175°C.

    Cut the English muffins into 1" cubes. (Do not halve
    them horizontally as you would normally for the
    toaster.) Place the cubes on a sheet pan and bake until
    lightly toasted, 12 to 15 minutes.

    Meanwhile, heat the olive oil in a medium or large
    skillet over medium-high. Add the sausage and scallions,
    a pinch of salt and a pinch of pepper and cook, breaking
    up the sausage with a wooden spoon, until the sausage is
    evenly browned, 4 to 6 minutes. Transfer to a paper
    towel-lined plate.

    Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2
    teaspoon pepper to large bowl; whisk to combine.

    To assemble, sprinkle half of the sausage, then half of
    the cheese onto the bottom of the baking dish. Add the
    English muffin cubes on top in one even layer. Carefully
    pour the egg mixture into the pan, pressing down lightly
    to make sure all the bread is moistened. Top with
    remaining sausage and cheese. Wrap well and refrigerate
    for at least 1 hour up to overnight.

    Set the oven @ 350°F/175°C.

    Bake the casserole until puffed and cooked through,
    about 40 minutes. (It may need a few more minutes, if
    your casserole has been in the refrigerator overnight.)
    Cool for 10 minutes, then cut into squares and serve.

    By Lidey Heuck

    Yield: 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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