This is technically called an Easter Breakfast Casserole, but I think you can make it anytime of the year and anytime of the day - not just breakfast! Note: it requires refrigerating overnight, so make it ahead.

1 pckg (12 oz) breakfast sausage links
6 English muffins, cut into 1-inch cubes
1/4 cup butter, melted
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 cup bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4-inch slices. Place English muffin cubes in a greased 13x9-inch baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In a lare bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes.

Makes 12 servings.