Ingredients
1
lb. bulk Italian pork sausage
2
cups frozen 100% broccoli florets, thawed
1/2
cup chopped red bell pepper
4
to 5 English muffins, split, cut into large cubes (about 5 cups)
6
oz. (1 1/2 cups) finely shredded mild Cheddar cheese
8
eggs
2 1/2
cups milk
1/2
teaspoon salt
1/2
teaspoon dried basil leaves
2
oz. (1/2 cup) shredded fresh Parmesan cheese
Preparation
Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Brown sausage in large skillet over medium heat until no longer pink, stirring frequently. Drain. Add broccoli and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
Place English muffin cubes in sprayed baking dish. Top with sausage mixture. Sprinkle with Cheddar cheese.
Beat eggs in large bowl. Add milk, salt and basil; beat well. Pour over sausage mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
Heat oven to 350°F. Uncover baking dish; bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
