Great for your Thanksgiving morning breakfast.
5 sourdough English muffins, split
1 cup (or more) shredded cheddar
1 cup (or more) shredded swiss
1 lb. cooked, drained & crumbled sausage, bacon or ham (I like cubed ham best)
12 eggs slightly beaten
2 cups milk
1/3 cup chopped green onions
1 cup sliced fresh mushrooms
1/3 chopped fresh parsley
Arrange the English muffins in a buttered 9×13 baking dish. I lay three halves in the bottom then cut the remaining two in half and fit into spaces. Sprinkle with the cheese, then meat. Sprinkle onion and mushrooms and parsley. Salt and pepper to taste. Beat the eggs and milk together and pour over the night before, cover and refrigerate. Uncover and bake at 350 for 50 minutes or until set. Let stand 10 minutes before serving.
From the kitchen of Jenny Hall, an excellent cook.
