Ingredients for Johnsonville Easter Breakfast Casserole
- 1 lb Johnsonville sausage
- 6 cups cubed English muffins
- 2 tablespoons melted butter
- 1.5 cups shredded cheddar cheese
- Mozzarella Cheese
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 8 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices crumbled bacon
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How to Make Johnsonville Easter Breakfast Casserole
- Cook 1 lb Johnsonville sausage according to package directions. Drain off any excess grease.
- Let the sausage cool slightly, then cut into 1/4-inch slices.
- Grease a 13x9 inch baking dish. Place 6 cups of cubed English muffins in the bottom of the prepared dish. Drizzle with 2 tablespoons melted butter.
- Layer half of the sausage, 1.5 cups shredded cheddar cheese, 1/2 cup chopped onion, and 1/2 cup chopped bell pepper (any color) over the English muffin cubes.
- In a large bowl, whisk together 8 large eggs, 1 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the egg mixture evenly over the sausage and cheese layer.
- Sprinkle the remaining sausage, cheese, onion, and bell pepper over the egg mixture. Top with 4 slices crumbled bacon.
- Cover the casserole with plastic wrap and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°F (175°C).
- Uncover and bake for 45-50 minutes, or until a knife inserted into the center comes out clean and the casserole is set.
- Let the casserole stand for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
7g
Fat
42g
Carbs
5g
