Sausage & Muffin Breakfast Casserole
  • 6 English Muffins
  • 1 pound breakfast sausage, cooked and drained
  • 2 cups (8 ounces) shredded cheddar cheese
  • 10 eggs
  • 1½ cups milk
  • 1-teaspoon onion powder
  • 1 teaspoons hot sauce
  • ½ teaspoon kosher salt
  1. Cut each muffin in half horizontally and then each half into 6 pieces.
  2. Layer ½ of the muffin pieces in a greased 9 x 13” Pyrex dish.
  3. Sprinkle with ½ of the cooked sausage and cheese.
  4. Repeat layers with the remaining muffin pieces, sausage and cheese.
  5. In a medium bowl, whisk together the eggs, milk, onion powder, hot sauce and kosher salt.
  6. Pour the egg mixture evenly over the top of the casserole.
  7. Cover with plastic wrap and put in the fridge overnight or at least for a couple of hours.
  8. Bake in a 350 degree oven for about 45 minutes.
  9. Tent the casserole with foil if the top starts to get too brown.
Recipe by Sunflower Supper Club at