Recipe submitted by Angel D. Wylie
with foreword by Annette M. Hall
My great-nephew recently spent an extended visit with my son. The two boys hadn't seen each other in several years. So, it was a joyful time of reunion for them.
The boys spent about six-weeks getting reacquainted with each other after all this time. They played computer games, WII games, took long walks to the library, a daily stroll to the post office, rode the Desperado roller coaster at Buffalo Bills, rode the Zip Line at Moaning Cavern and shared many family stories.
Inevitably the subject of meals and favorite foods came up, it's not hard to imagine how that subject came up, because I'm known as the family cook and I'm always on the lookout for new recipes. When he described a dish his mother serves for special breakfasts, I contacted her for the recipe. She was very responsive, to the point of even sharing her pictures.
My niece has a family of six and this is a favorite with her clan. I hope you enjoy it.
This is a very versatile recipe that is easy made to please even the most picky eaters. The sausage can be substituted for ham or increase the amount of bacon. Mushrooms could also be added for a change of pace.
Cook sausage according to package directions. Cool slightly; cut into ¼ inch slices. Place english muffin cubes in a greased 13" x 9" baking dish; drizzle with butter. Layer with sausage and other ingredients of your liking. In a large bowl, combine the eggs and milk, beat until well blended. Pour over top.
Cover and refrigerate overnight.
Remove from the refrigerator 30-minutes before baking. Uncover and bake at 350° F. for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand for 5 minutes. When dish is almost completely done top it with cheese, continue baking until cheese is melted on top.
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