Preheat oven to 350 degrees. Butter a 9 x 13 baking dish.
In a medium skillet over medium high heat, break up & brown breakfast sausage until no longer pink. Drain if needed.
Cut English muffins into 8 pieces. Pull apart the tops from the bottoms of the 8 pieces.
Place 1/2 of the muffin pieces into the bottom of prepared baking dish in a single layer. Top with half of the cooked & browned sausage evenly. Sprinkle 1/2 of the shredded cheese on top.
Repeat with remainder English Muffin pieces, then the remainder of the sausage, then top with the remainder shredded cheese.
In a large mixing bowl whisk eggs, milk, salt & pepper until frothy. Pour mixture over the top of the casserole evenly. Press firmly on the top of the casserole to submerge the top layer into the egg & milk mixture.
Bake in preheated oven for 45-50 minutes until cooked through. Let rest 5 minutes on stove top before serving.
NOTE: you can prep this casserole the night before and refrigerate covered until morning. Take out of refrigerator and allow to rest on counter top to take the chill off. Bake her my baking instructions above. Enjoy.
