English Muffin-Sausage Breakfast Casserole

Recipe View In a large skillet, brown the ground sausage over medium-high heat, breaking it up with a spoon. Cook until no longer pink, about 5 minutes. Drain off any excess grease.

Recipe View Arrange the torn English muffin pieces evenly across the bottom of a 9x13-inch baking dish. (1 minute)

Recipe View Layer the cooked sausage, diced onion, and diced bell pepper over the English muffins. Sprinkle the shredded cheddar cheese evenly over the top. (3 minutes)

Recipe View In a separate bowl, whisk together the eggs, milk, dried basil, and black pepper until well combined. (2 minutes)

Recipe View Pour the egg mixture evenly over the casserole. Gently press down on the top of the casserole with a spatula to ensure all ingredients are submerged in the egg mixture. (1 minute)

Recipe View Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 8 hours, or preferably overnight. (8 hours)

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (10 minutes)

Recipe View Uncover the casserole and bake in the preheated oven for 30-35 minutes, or until the casserole is set and the eggs are cooked through. A knife inserted into the center should come out clean. (35 minutes)

Recipe View Let the casserole cool for 10-15 minutes before slicing and serving. (15 minutes)