Ingredients
1lb tube of Breakfast Pork Sausage
1lb tube of Breakfast Pork Sausage
(OR 1 tube of Gimmie Lean Vegetarian Soysage + 2 T Butter)
1 med. Green pepper, diced
1 med. Onion, diced
10 Eggs
3 C Skim Milk
2 t Dry mustard
1 t Salt
1/2 t Pepper
6 English muffins, torn/cut into bite-size pieces
1 med. Tomato, seeded and chopped
2 C Sharp Cheddar cheese, shredded
Directions
1. Grease or line a 9x13 baking pan. Preheat oven to 325 degrees.
2. Brown sausage, breaking up crumbles. * If using soysage, melt 2 T butter before adding soysage
1 med. Onion, diced
10 Eggs
3 C Skim Milk
2 t Dry mustard
1 t Salt
1/2 t Pepper
6 English muffins, torn/cut into bite-size pieces
1 med. Tomato, seeded and chopped
2 C Sharp Cheddar cheese, shredded
Directions
1. Grease or line a 9x13 baking pan. Preheat oven to 325 degrees.
2. Brown sausage, breaking up crumbles. * If using soysage, melt 2 T butter before adding soysage
3. Toss in green pepper and onion with the sausage to soften, about 5-10 min. Dump into baking dish.
4. Add cut english muffins, tomatoes, and 1 C sharp cheddar cheese to baking dish. Mix together. (You can prep this the night before, if needed.)
5. Combine eggs, milk, dry mustard, salt and pepper. Whisk well.
6. Pour egg mixture over casserole. Press down contents briefly so egg mixture completely covers it.
7. Top with 1 C sharp cheddar cheese.
4. Add cut english muffins, tomatoes, and 1 C sharp cheddar cheese to baking dish. Mix together. (You can prep this the night before, if needed.)
5. Combine eggs, milk, dry mustard, salt and pepper. Whisk well.
6. Pour egg mixture over casserole. Press down contents briefly so egg mixture completely covers it.
7. Top with 1 C sharp cheddar cheese.
8. Bake uncovered 55-60 minutes, until eggs are set.
Dish may be refrigerated for up to 1 hour before baking. (It will be mush if egg is added the night before.)
