Monday, December 14, 2009

Easter Breakfast Casserole

This is from a sweet little lady named Mazie Gray in South Carolina. She made it for a hoard of missionaries and its been made many times since! Its a great one to make the night before you have a large crowd.

Easter Breakfast Casserole

1 (12 oz.) package Johnsonville Breakfast Sausage Links
6 English Muffins, cut into 1 inch cubes
1/4 Cup Butter, melted
1 Cup Cheddar Cheese, shredded
1 Cup Mozzarella Cheese, shredded
1/2 Cup Onion, chopped
1/2 Cup Red Pepper, chopped
12-18 Eggs {depending on the size of your group}
2 Cups Milk
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 Cup Soft Bacon Bits

Cook sausage according to package directions. Cool slightly. Line the bottom of a 9x13 inch greased baking dish with the cut up muffins. Pour melted butter on top. Layer with sausage, cheese's, onion, and red pepper.

In a separate bowl, combine the eggs, milk, salt, and pepper and beat. Pour egg mixture over bread/cheese mixture. sprinkle bacon on top. Cover with foil and place in refrigerator over night. remove from refrigerator 30 minutes prior to baking. Remove foil, and bake @ 350 degrees fro 50-60 minutes, or until a knife comes out clean and eggs are cooked through. Let stand for 5 minutes before serving.

Serve plain or with salsa on the side. Makes 12 large servings, or more if smaller.


  1. I usually make two of them for the incoming missionaries. I make them at night and then pull them out in the morning and bake for an about an hour. I almost always use about 16 eggs for each one. Two will easily feed 20+ people.

  2. We made this for easter morning breakfast and it was delish! Thanks shauna.