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Overnight Breakfast Casserole

2 pkgs. (12 oz. each) breakfast sausage links
6 English muffins, cut into 1-inch cubes
1/4 cup butter, melted
1 cup (4 oz.) Cheddar cheese, shredded
1 cup (4 oz.) mozzarella cheese, shredded
1/2 cup onion, chopped
1/2 cup red pepper, chopped
12 large eggs
2 cups milk
1/4 tsp. salt
Pepper to taste
1/4 cup bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4-inch pieces. In greased 13- x 9-inch baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with cheese, onion, and red pepper. In large bowl, combine eggs, milk, salt, and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45 to 50 minutes or until knife inserted into center comes out clean. Let stand 5 minutes.
Serves 12.

 


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