Ingredients

1 package Sprouted English Muffins

1 pound bulk/loose Breakfast Sausage – I used Chicken sausage 

1 cup grated Sharp Cheddar Cheese 

1 cup grated Mozzarella Cheese

10 Eggs lightly beaten

2 cups Unsweetened Almond Milk 

1/2 teaspoon sea Salt

1/4 teaspoon freshly ground Black Pepper

Instructions

1. Preheat the oven to 350 degrees.
2. In a large skillet over medium-high heat brown the sausage, breaking it into small pieces. Drain any excess fat and allow sausage to cool while preparing the remaining ingredients.
3. Cut the English muffins into 1-inch cubes and spread them evenly in the prepared pan.
4. Spread half of the cooled sausage (it can be warm but not hot enough to begin to cook the other ingredients) evenly over the English muffin cubes. Sprinkle 1/2 cup of each type of cheese evenly on top.
5. In a medium mixing bowl combine the eggs, milk, salt and pepper; whisk to fully combine. Pour evenly over the top of the casserole.
6. Sprinkle the remaining half of the sausage onto the casserole followed by the remaining cheese. 
7. Cook for 35 minutes or until the casserole is lightly brown on top and set in the middle. Allow to sit for 10 minutes prior to slicing.