Sausage Bacon Egg and Cheese Casserole Recipe

Cheese, eggs and a crispy English muffin base. Make the entire dish in one large Premier™ Nonstick Skillet, making it easy to brown the meat on the stovetop and bake the dish in the oven.

Recipe by: Nick Anderson, @forkinpancakes

Product Featured: Premier™ Hard-Anodized Nonstick 11-Piece Set

INGREDIENTS

• 5 English muffins, roughly chopped
• 1 lb smoked bacon, chopped
• 1 lb sweet Italian sausage
• 1 medium sweet onion, diced
• ½ cup sun dried tomatoes, drained and chopped
• 9 free range eggs
• 1 ½ cups whole milk
• 2 cups shredded cheddar cheese
• Pure maple syrup for serving

INSTRUCTIONS

1. In the Premier Nonstick 12” Skillet over medium heat, cook bacon and Italian sausage. Add in onions and cook until bacon and sausage are browned.
2. Meanwhile, roughly chop English muffins into ½ inch cubes.
3. Remove bacon and sausage from the pan onto a plate. Do not wipe grease from skillet.
4. In a large bowl, whisk together eggs and milk. Set aside.
5. In the same skillet, layer half of the chopped English muffins, half the meat mixture, then 1 cup of shredded cheese. Add all of the sun dried tomatoes, the rest of the chopped English muffins, then the rest of the meat mixture.
6. Pour egg and milk mixture evenly all over the casserole and top with the rest of the cheese.
7. Refrigerate minimum 2 hours or overnight.
8. Preheat oven to 350 degrees F and bake for 45-50 minutes until brown on top.
9. Serve warm and top with maple syrup. Enjoy!