1 lb Turkey sausage, casings removed (or see my recipe for coriander turkey sausage on this site)
2 cups sliced mushrooms
1/2 an onion, diced
1 small red bell pepper, sliced into small pieces
1 tbs olive oil
6 English muffins cut in half and toasted
2 cups 2% milk
1 tsp salt
1 tsp mustard powder
1/2 tsp cracked black pepper
2 cups shredded Colby jack cheese, divided
Red pepper flakes, optional
Grease a 9 x 13″ baking pan. Place toasted English muffin halves along the bottom of the pan. Cut up some of the halves and fill in any gaps, the bottom should be completely covered.
Brown turkey sausage, making into crumbles as you cook. Set aside in a bowl. Sauté mushrooms and onion in the same pan you cooked the sausage in. Add a tbs of oil if pan seems too dry. Add cooked vegetables to sausage and stir to combine.
In a separate bowl whisk together the eggs, milk, mustard, salt and pepper.
Sprinkle 1 cup of cheese on top of the English muffins. Spoon sausage and mushroom mixture on top. Evenly distribute the sliced red pepper over the top. Pour eggs into the pan, cover and refridgerate overnight or for 8 hours.
The next day remove the pan from the fridge and let sit for half an hour while you preheat the oven to 375. Sprinkle remaining cup of cheese on top and add some red pepper flakes, as desired. Bake for 40 minutes. Let cool for a few minutes and serve.