Quarantine Breakfast Casserole


6 plain English muffins

2 tbs olive oil

1 lb hot or sweet breakfast sausage or Italian sausage

2 tbsp hot sauce

8 oz southern style hash browns

12 large eggs

2 ½ cups whole milk

2 cups shredded Cheddar cheese (about 8 ounces)

Salt and black pepper


Spray the pan bottom and sides of a 9-by-13-inch baking dish with butter. Pre-heat oven to 350 degrees.

Cut the English muffins into 1-inch cubes. Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.

Heat olive oil in a large skillet over high. Add the sausage. Break up the sausage until brown, 5 to 10 minutes, then add hot sauce. When done drain on paper towel and cool. While the pan is hot, add hash browns and gently brown, 5 to 6 minutes.

Add eggs, milk, salt and pepper to large bowl; whisk until mixed well.

Add half the sausage, then half of the cheese onto the bottom of the baking dish. Line the top with English muffin cubes and top with hash browns in one even layer. Pour the egg mixture into the pan, pressing down lightly to moisten bread. Top with remaining cheese.

Bake the casserole until puffed and cooked through, about 40 minutes. Cool for 10 minutes, then cut into squares and serve.


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