4 to 5 whole English muffins
6 to 8 oz. shredded Cheddar
6 to 8 oz. shredded Swiss
1 1/2 lb. bulk breakfast
1 Tbsp. Worcestershire sauce
6 large eggs
1 1/2 c. milk
1 c. half and half
salt and pepper to taste
The night before, line a 9 x 13-inch pan with English
muffin halves, cutting to fit corner and in between pieces.
Brown and crumble sausage; drain. Add mustard and cook 1
minute more. Sprinkle sausage over muffin pieces. Sprinkle
cheeses over sausage. Beat eggs with milk, half and half,
Worcestershire sauce, salt and pepper. Pour over muffins,
sausage and cheese. Let set until the next morning in refrig-
erator. Bake uncovered at 350 degrees for 35 minutes.
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