English Muffin Breakfast Casserole Supreme

How to make English Muffin Breakfast Casserole Supreme Recipe -  I have had my fair share of breakfast casseroles over the years and thought it was about time I developed the ultimate recipe with all of my favorite ingredients.

Ingredients:
1 12.5-ounce package English muffins (6 count)
1 pound bulk breakfast sausage
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
2 cups frozen shredded hash browns, thawed
12 large eggs
1 cup milk
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon garlic salt
1⁄2 cup prepared mild salsa
1 1⁄2 cups shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish and a 12-inch skillet with nonstick cooking spray.

2. Tear or cut the English muffins into 1-inch pieces and line the bottom of the prepared baking dish.

3. Heat the prepared skillet over medium heat. Add the sausage and cook, breaking up the meat, until browned, 7 to 10 minutes. Transfer to a paper towel–lined plate and wipe the skillet clean.

4. Place the skillet back over medium heat and add the olive oil. Add the onion and cook, stirring, until tender, about 5 minutes. Add the hash browns and cook until browned, about 5 minutes. Remove from the heat.

5. Add the eggs, milk, salt, pepper, and garlic salt to a large bowl, whisking until well combined.

6. Layer the sausage evenly over the English muffins, then the hash browns and salsa. Pour the eggs on top and sprinkle with the cheddar cheese. Bake for 40 to 50 minutes, until the eggs are set. Serve warm.