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| Breakfast Sausage Casserole |
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12 oz. Homemade Breakfast Sausage Links |
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6 English muffins, cut into 1-in. cubes |
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1/4 cup butter, melted |
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1 cup (4 oz.) shredded cheddar cheese |
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1 cup (4 oz.) shredded mozzarella cheese |
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1/2 cup chopped onion |
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1/2 cup chopped red pepper |
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12 eggs |
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2 cups milk |
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1/2 tsp. salt |
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1/2 tsp. pepper |
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1/4 cup bacon bits |
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Cook sausage to desired doneness. Cool slightly; cut into 1/4-in. slices. Place English muffin cubes in a greased 13in. x 9in. baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. |
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In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight. |
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Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350˚F for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes. |
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