Holiday Breakfast Casserole

by Millie Bentley

Greetings. Here is a holiday breakfast recipe for December. It was originally published as a recipe to make for Easter morning, but I thought it could also be used for Christmas. I hope you will like it, it is enough for 12.
Holiday Breakfast Casserole
1 package (12 oz.) sausage links
1/2 cup water
6 English muffins cut into 1 inch cubes
1/4 cut butter, melted
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
1/2 onion, finely chopped
1/2 large red pepper, finely chopped
12 eggs
2 cups milk
1/2 teaspoon each salt and pepper
1/4 cup bacon bits
Cook sausage in a skillet with water about 10 minutes. Remove sausage to cool and cut into 1/4 inch slices. (Sometimes I just use 3/4 pound of sausage.) Cook the onions and bell pepper in the remaining water just until they are limp. Drain and set aside. Mix cheeses together and set aside.
Grease a 13x9x2 inch baking dish. Spread the English muffin cubes over bottom of pan. Drizzle melted butter over. Layer with sausage, onions, bell pepper and cheeses. In a large bowl beat together eggs, milk, salt and pepper. Pour over pan ingredients and sprinkle with bacon bits. Cover and refrigerate overnight.
On Christmas morning preheat oven to 300 degrees and remove casserole from refrigerator and let it sit for 30 minutes while you’re getting ready for church. When ready to leave, place casserole in oven. Remove after 1 1/2 hours or until a knife inserted in center comes out clean. OR if you went to midnight mass, remove casserole from frig and let sit 30 minutes, preheat oven to 350 degrees, bake casserole about 50 minutes. Let sit 10 minutes before cutting into squares. Serves 12.
Until next week, dear Friends, vaya con Dios. In English that means “Go with God”.