12 ounces hot Italian sausage, casings removed
2 large eggs
4 egg whites
3/4 cup milk
1/2 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
5 English muffins, cut into cubes
1/2 cup dried cranberries
8 ounces shredded sharp white cheddar
In a large skillet over medium heat, cook sausage, using a spatula to break into crumbles, until browned – about 5-8 minutes. Drain if needed and set aside.
In a medium bowl, whisk together eggs, egg whites, milk, sour cream, salt and pepper until well combined.
Lightly coat an 8″ baking dish with nonstick spray. Cover the bottom with half of the cubed English muffins. Scatter with half of the cooked sausage and then half of the dried cranberries. Repeat with the rest of the English muffins, sausage and cranberries. Pour milk and egg mixture over the top. Scatter the top with the shredded cheese and place in the refrigerator, covered with foil, for at least 4 hours.
Preheat oven to 325
Place covered pan in the oven and bake for 30 minutes – remove the cover and finish baking until the center is set and the cheese has melted, about 35-40 minutes.
Makes about 6 servings.
November 10, 2010