Recipe of the Month: Breakfast Casserole

(Not sure what happened to the original post, seems to have disappeared, so here it is again.)

Our usual weekend breakfast consists of homemade (not a big deal for me to make, but to some it is) wheat waffles, smothered in either that blueberry sauce or peanut butter and maple syrup, so this breakfast casserole really was something special for us. Hope you enjoy!

Breakfast Casserole

Ingredients

2- 12oz packages breakfast sausage links

6 English muffins, cut or torn into 1" cubes

1 cup (4oz) shredded cheddar cheese

1 cup (4oz) shredded mozzarella cheese

1/2 cup onions, chopped

1/2 cup red pepper, chopped

1/2 cup green pepper, chopped

12 eggs

2 cups milk

1/4 tsp. salt

1/4 tsp. pepper

1/4 cup bacon bits (I used Costco's real bacon bits, also delicious added to green salads and baked potatoes)

Directions

1. Cook sausage according to package directions. Cool slightly; cut into 1/4" slices.
2. In a greased 13x9" baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Top with cheese, onion and peppers.
3. In a large bowl, combine the eggs, milk, salt, and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking (husbands that wake up earlier on weekends than they do during the week are excellent at this part!). Uncover and bake at 350*F for 45-50 minutes, or until a knife inserted into the center comes out clean. (I'm a bit uneasy with under-cooked eggs, so I kept mine in there quite a bit longer. It just may be our oven than I'm still getting used to, but beware, it might take more time than indicated here.) Let stand 5 minutes. Makes 12 servings.