by Rick & Jen Bostain (Rib Bones)

This dish makes a great breakfast meal.



  • 1 c sweetened dried cranberries
  • 1 1/2 lb bulk pork sausage (spicy)
  • 10 English muffins, diced (about 12 cups)
  • 4 medium green onions, sliced (1/4 cup)
  • 8 eggs
  • 1 1/2 c milk
  • 1 c sour cream
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 c shredded Monterey Jack cheese (12 oz)
  • Heat Egg to 325℉ with platesetter (legs up)

Egg Set-Up


    1. Spray 13x9-inch (3 quart) glass baking dish with cooking spray.
    2. Cook sausage in skillet over medium heat till done, stirring occasionally; drain.
    3. Spread half of the diced muffins in the pan.
    4. Top with half of the sausage, half of the onions and half of the cranberries.
    5. Repeat layers with remaining muffins, sausage, onions and cranberries.
    6. In a large bowl, beat eggs, milk, sour cream, salt and pepper with a wire whisk until well blended; pour over mixture in pan. Sprinkle cheese over top.
    7. Spray sheet of foil with cooking spray; place sprayed side down over pan.
    8. Refrigerate at least 4 hours, but not longer than 24 hours.
    9. Place covered casserole directly on grid and bake for 30 minutes.
    10. Uncover; bake additional 30-40 minutes or until top is golden brown and knife inserted in center comes out clean.
    11. Cut into squares.