Cheese and Sausage Breakfast Casserole

• Meat

  • 1/2 lb Sausage, bulk

• Produce

  • 1/2 bunch Asparagus
  • 1/2 Red bell pepper

• Refrigerated

  • 8 Eggs

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 Salt & pepper

• Bread & Baked Goods

  • 4 English muffins

• Dairy

  • 2 cups Borden cheddar jack shredded cheese
  • 2 cups Milk

Found on peanutblossom.com

Description

Ingredients

• 4-5 English Muffins, split open in half
• 2 cups Borden cheddar jack shredded cheese
• ½ red bell pepper, diced
• ½ bunch asparagus, chopped into 1-inch pieces
• ½ pound bulk sausage, browned and crumbled
• 8 eggs
• 2 cups milk
• 1 tbsp Dijon mustard
• Salt & pepper to taste

Directions

• Preheat oven to 375 degrees.
• Arrange the english muffins along the bottom of a 9x13 or large baking dish. I tore one english muffin into smaller pieces to fill in the nooks and crannies so most bites had part of the crust.
• Top the muffins with half of the shredded cheese and then layer the vegetables and sausage.
• Whisk together the eggs, milk, mustard, and seasonings until blended. Pour the egg mixture evenly over the english muffins in the baking dish. Bake uncovered for 35 minutes or until the eggs are set. Sprinkle the top with the remaining cheese and bake for another 5 minutes so the cheese melts.