2 English muffins – cubed about ½ inch pieces
8 oz. sausage (or 4 patties) – cooked and crumbled
½ cup half and half
8 oz. mild cheddar cheese – shredded
4 oz. hash brown potatoes (optional)
1 tsp. dill weed
1 Tbs. butter
1 tbs. olive oil
½ tsp. each Salt and pepper (or to taste)
Preheat oven to 350 F.
Melt butter in a sauté pan on medium heat and add the olive oil. Add muffin pieces and toss to coat and periodically until they’re a nice, golden brown.
Add the cooked sausage and hash browns (if used) and toss to mix. Meanwhile, add the eggs, salt, pepper and half and half in a bowl and mix well.
Add the egg mixture to the pan and cook to soft scrambled. Remove from heat and transfer mixture to a casserole dish. Add the half the cheese and dill and mix. Cover the top with the remainder of the cheese.
Bake in preheated oven for 25 minutes or until top is browned.