BCL - English Muffin Breakfast Strata Best Dishes
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English Muffin Breakfast Strata |
"We had this breakfast casserole at a mattress and breakfast in Branson, MO (Anchor Inn at the Lake) and absolutely loved it. I do not like breakfast casseroles which might be too dry or too eggy and this one is ideal!"
Ingredients :
- 1 (16 ounce) bundle floor pork sausage
- 1/four cup butter, or as needed
- 1 (12 ounce) bundle English desserts, cut up
- 10 oz shredded sharp Cheddar cheese, divided
- 1 (eight ounce) package deal shredded mozzarella cheese, divided
- 8 big eggs
- 1 1/2 cups bitter cream
- 1 (4 ounce) can chopped inexperienced chilies, tired
Instructions :
Prep : 10M | Cook : 15M | Ready in : 9H5M |
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- Heat a huge skillet over medium-excessive warmth and stir in sausage. Cook and stir till sausage is crumbly, evenly browned, and now not pink, approximately 10 mins. Drain and discard any extra grease.
- Lightly grease a 9x13-inch baking dish.
- Spread butter at the interior of each English muffin half. Arrange buttered English desserts in the prepared baking dish; top with half the sausage, 1/2 the Cheddar cheese, and 1/2 the mozzarella cheese.
- Whisk eggs, bitter cream, and inexperienced chilies together in a massive bowl; pour evenly over sausage and cheese layer. Top with closing sausage, Cheddar cheese, and mozzarella cheese. Cover and kick back for 8 hours.
- Preheat oven to 350 degrees F (175 ranges C).
- Bake strata within the preheated oven till gently browned and set inside the middle, about 35 mins. Let stand for 10 minutes earlier than serving.
Notes :
- Try the use of a Reynolds® gradual cooker liner on your slow cooker for less complicated cleanup.
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