2poundsall natural sage sausagemake sure it is 100% fresh pork
2LargeGranny Smith Applesdiced
1TablespoonFresh or Dried Sage
12largeeggs
2cupwhole milkcan replace with 1% or 2%
½cuphalf and half
kosher saltas per taste
Freshly Ground Black Pepper
Salted Butter to grease the pan
6piecesEnglish Muffinscut into bite size chunks
2cupsgrated white cheddar cheese
2tablespoonsfreshly chopped parsley
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INSTRUCTIONS
Add sausages to a large skillet over medium high heat. Cook until browned or completely cooked through 7-9 minutes. Remove the sausages using a slotted spoon and drain them on a plate lined with parchment paper.
Add granny smith apples, onions, and sage to the same skillet. Cook until the onions soften for 2-3 minutes.
In a Pyrex glass measuring jar combine eggs, half and half, milk, salt, and freshly ground black pepper until combined.
Lightly grease a 9x13 inch baking dish with butter. Add bite size chunks of English Muffins, apple onion mixture, and shredded white cheddar cheese in the casserole dish.
Pour the egg mixture in the casserole dish. Cover the casserole dish with a plastic wrap and refrigerate overnight for at least 8-9 hours.
Remove the pan from the fridge. Set it out at room temperature for at least 30-minutes. Meanwhile Preheat oven to 350 degrees F.
Remove the plastic wrap from the top of the casserole and replace it with an aluminium foil.
Bake in a preheated oven for 40-50 minutes. Remove the foil and bake for another 10-15 minutes until the top is browned.
Garnish with chopped parsley and serve right away.