Subj : 4/23 English Muffin Day 4
To   : All
From : Dave Drum
Date : Mon Apr 22 2024 06:31 pm

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If we closed all the Wal-mart stores would China go bankrupt?
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