Johnsonville Easter Breakfast Casserole

Total 98 minPrep 23 minCook 75 min12 servings276 cal
Gluten-Free
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Johnsonville Easter Breakfast Casserole recipe

Nutrition

Calories
276 cal
Protein
15 g
Carbs
15 g
Fat
16.2 g
Sat. fat
8.4 g
Sugar
3.5 g
Sodium
480 mg

Ingredients

  • 1 slice breakfast sausage links
  • 6 whole english muffins
  • 1/4 cup butter
  • 1 cup cheddar cheese
  • 1 cup mozzarella cheese
  • 1/2 cup onion
  • 1/2 cup red pepper
  • 12 whole eggs
  • 2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup bacon bits

Directions

  1. 1

    Cook sausage according to package directions

  2. 2

    Cool slightly , cut into 1 / 4 inch slices

  3. 3

    Place english muffin cubes in the bottom of a greased 13x9 baking dish drizzle with butter

  4. 4

    Layer with sausage , cheese , onion and bell pepper

  5. 5

    In a large bowl , combine the eggs , milk , salt and pepper

  6. 6

    Pour over cheese

  7. 7

    Sprinkle with bacon , cover and refrigerate overnight

  8. 8

    Remove from the fridge 30 minutes before baking

  9. 9

    Uncover and bake 350 for 45-50 minutes or until a knife inserted in the center comes out clean

  10. 10

    Let stand

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