| 1 1/2 | lb bulk pork sausage |
| 10 | English muffins, diced (about 12 cups) |
| 4 | medium green onions, sliced (1/4 cup) |
| 1 | cup sweetened dried cranberries |
| 8 | eggs |
| 1 1/2 | cups milk |
| 1 | cup sour cream |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 3 | cups shredded Monterey Jack cheese (12 oz) |
Serve with...
Overnight Eggnog Streusel Coffee Cake
Total Time:
9 hours 20 min
| 1. | Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. |
| 2. | Spread half of the diced muffins in pan; top with half of the sausage, half of the onions and half of the cranberries. Repeat layers with remaining muffins, sausage, onions and cranberries. |
| 3. | In large bowl, beat eggs, milk, sour cream, salt and pepper with wire whisk until well blended; pour over mixture in pan. Sprinkle cheese over top. Spray sheet of foil with cooking spray; place sprayed side down over pan. Cover; refrigerate at least 4 hours but no longer than 24 hours. |
| 4. | Heat oven to 325°F. Bake covered 30 minutes. Uncover; bake 30 to 40 minutes longer or until top is golden brown and knife inserted in center comes out clean. Cut into squares. |
| No change. |
|
| Use 12 cups cubed bread in place of the English muffins. |
|
| Try hot and spicy sausage for a flavor kick. |
Nutrition Information:
440 ( 220); 25g ( 12g, 0g); 205mg; 730mg; 33g ( 2g, 16g); 22g 15%; 0%; 35%; 15% 1 ; 1 ; 0 ; 2 1/2 ; 2 1/2 2