Sausage-Cranberry Strata

 

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)

• 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.