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

• 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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