Receta English Muffin Egg Bake
English Muffin Egg Bake
I just love egg bakes, don’t you?? I can’t get enough of them and probably have about a hundred different ones, and every time I make a new one, it is my new favorite!! So, obviously THIS is my new favorite egg bake dish…at least since Tuesday when I thought this was my favorite egg bake…
English Muffin Egg Bake
INGREDIENTS:
- 1 package Jimmy Dean breakfast sausage-I used the lower fat version
- 1/2 cup red peppers-diced small
- 1/2 cup orange peppers-diced small
- 1/2 cup onion-diced small
- 6 English muffins-cubed into 1 inch pieces
- 2 cups Monterey jack cheese-shredded
- 1 cup sharp cheddar cheese-shredded
- 10 large eggs
- 2 cups half and half
- 1/2 cup milk
- pepper to taste
DIRECTIONS:
Heat a large skillet over medium-high heat. Add sausage and cook for 5 minutes, or until almost done, stirring frequently. Add red peppers, orange peppers and onion and cook for about 5 minutes. In a 9 x 13 baking dish, arrange the English muffins in a single layer. Top with the sausage and veggie mixture, then the cheeses. In a large bowl, mix together the eggs and the half and half, milk and pepper to taste. Slowly pour the egg mixture over the cheeses in the baking dish. Cover and refrigerate overnight. In the morning, take it out of the refrigerator and let stand at room temperature for at least 30 minutes. Preheat oven to 350 degrees and bake, uncovered for 45-50 minutes. Check about half way and cover with aluminum foil if it is getting too brown and dried out. Let stand about 10 minutes before trying to cut.