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English Muffin Cassarole

kept bycbowey

Make ahead of time... night before


1 lb seasoned pork sausage, no casings
10 slices bacon, cooked and crumbled
1 (12 oz) package English muffins
salted butter for spreading
8 oz shredded sharp Cheddar cheese
8 oz shredded mozzarella cheese
6 large eggs
1½ cup plain whole yogurt (Greek is great)
½ tsp kosher salt
16 slices pickled/jarred jalapeno, seeds removed and chopped

  1. In a heavy large skillet, cook sausage over medium heat until browned and cooked through. Drain grease. Set aside. Grease a 9x13 baking pan and set aside.
  2. On each English muffin half, spread generously with butter. Arrange half the buttered slices on bottom of greased baking pan. Arrange the other half on top of those, offsetting the slices so that you can no longer see the bottom of the baking pan. Top with half of the cooked sausage, half of the crumbed bacon, and half of the cheddar and mozzarella cheeses.
  3. In a bowl, whisk together the eggs, yogurt, kosher salt, and jalapeno. Pour evenly and slowly over sausage and cheese layer. Top with remaining sausage, bacon, cheddar, and mozzarella. cover with cling wrap and chill in fridge overnight.
  4. Bake at 350F on lower middle rack, uncovered, for 45-50 minutes or just until middle is set. Let stand 10 minutes are room temp before slicing to serve



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