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Johnsonville Easter Breakfast Casserole

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Ingredients

Adjust Servings:
1 (12 ounce) package johnsonville breakfast sausage links
6 english muffins, cut into 1 in cubes
1/4 cup butter, melted
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup bacon bits

Nutritional information

276.1
Calories
148 g
Calories From Fat
16.5 g
Total Fat
8.6 g
Saturated Fat
221 mg
Cholesterol
481.8 mg
Sodium
16.2 g
Carbs
1.3 g
Dietary Fiber
1.9 g
Sugars
15.4 g
Protein
157g
Serving Size

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Johnsonville Easter Breakfast Casserole

Features:
    Cuisine:

    Is the bread raw or cooked?

    • 95 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Johnsonville Easter Breakfast Casserole, I found this in the Sunday ads this morning and plan to make this for breakfast Easter morning Prep time does not include overnight refrigeration , Is the bread raw or cooked?, I have have been making this for our Easter brunch for the past four years It has always been a favorite, and the best part is that leftovers can be reheated in the microwave for a quick breakfast on a busy morning


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    Steps

    1
    Done

    Cook Sausage According to Package Directions. Cool Slightly, Cut Into 1/4 Inch Slices. Place English Muffin Cubes in the Bottom of a Greased 13x9 Baking Dish Drizzle With Butter. Layer With Sausage, Cheese, Onion and Bell Pepper. in a Large Bowl, Combine the Eggs, Milk, Salt and Pepper. Pour Over Cheese. Sprinkle With Bacon, Cover and Refrigerate Overnight.

    2
    Done

    Remove from the Fridge 30 Minutes Before Baking. Uncover and Bake 350 For 45-50 Minutes or Until a Knife Inserted in the Center Comes Out Clean. Let Stand.

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    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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