Easter Breakfast Bake

• 12 ounces, weight Breakfast Sausage
• 10 strips Bacon, Use More If Wanted
• 6 whole English Muffins, Cut Into 1 In Cubes
• 1/4 cups Butter, Melted
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Mozzarella Cheese
• 1/2 cups Chopped Onion
• 1/2 cups Chopped Red Pepper
• 12 whole Eggs
• 2 cups Milk
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Salt

1. Cook sausage according to package directions or if homemade, until thoroughly done! Set aside to cool, then cut into 1/4-inch slices. Cook bacon until crisp, crumble, then set aside to cool.
2. Place muffin cubes in a greased baking dish (13 in x 9 in). Drizzle with melted butter.
3. Layer with sausage, cheeses, onion, and red pepper.
4. In a large bowl combine eggs, milk, salt and pepper. Pour egg mixture over cheese.
5. Top with crumbled bacon. Then cover and refrigerate overnight.
6. Next morning, preheat oven to 350F. Remove casserole from refrigerator 30 minutes before baking. Uncover and bake for 45-50 minutes, or until a knife inserted through the middle comes out clean.
7. Let stand 5 minutes before serving.
8. Note: When serving, we keep side dishes of extra toppings for everyone to personalize their plates to their tastes. Jalapenos, sour cream, sliced tomatoes, salsa, or in the case of the weird cousins, maple syrup. All make good additions.

sausage, bacon, english muffins, ubc, cheddar cheese, mozzarella cheese, onion, red pepper, eggs, milk, black pepper, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/easter-breakfast-bake/ (may not work)