1 Hour
20 Minutes


  • 6 BAYS® Original English Muffins, split and halved
  • 8 large eggs
  • 2 1/2 cups milk
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, divided
  • 10 ounces sweet Italian sausage, removed from the casing
  • 1 medium red onion, chopped
  • 1/2 teaspoon poultry seasoning
  • 2 Gala apples, peeled, cored and cut into 1/4-inch thick slices
  • 2 cups shredded sharp white cheddar cheese


  • Beat the eggs, milk, paprika, nutmeg and salt together in a large bowl until well blended. Add the muffins and stir gently to coat. Cover the bowl with plastic wrap and let stand at room temperature for 1 hour. Alternatively, refrigerate the mixture for several hours or up to overnight.

  • Melt 1 tablespoon of the butter in a 12-inch oven-safe skillet (such as stainless steel or a well-seasoned cast iron pan) over medium-high heat. Add the sausage and cook, breaking into smaller pieces with a spoon, until browned, about 4 to 5 minutes. Transfer sausage to a bowl with a slotted spoon.Melt 1 tablespoon of the remaining butter in the skillet and add the onion and poultry seasoning. Sauté, stirring occasionally, until the onion has softened slightly, about 4 minutes. Stir in the apples and sauté until they are crisp-tender, about 4 to 5 minutes. Transfer apple mixture to the bowl with the sausage and mix well. (This step may be done and refrigerated overnight if desired).

  • Preheat the oven to 350°F.

  • Wipe out the skillet and brush it with the remaining 1 tablespoon butter. Arrange half of the muffin pieces in the bottom of the skillet. Spoon the sausage mixture over the muffins in an even layer then sprinkle with 1 1/4 cups of the cheese. Top with the remaining muffin pieces and pour the remaining egg mixture into the skillet.

  • Bake until puffy, lightly browned and the eggs are set, about 45 minutes. Sprinkle the top with the remaining 3/4 cup cheese and bake until melted, about 5 minutes longer. Remove from the oven and let cool 5 to 10 minutes before cutting into wedges.

  • Seasonal Alternatives:

  • For the Spring substitute 8 ounces of diced cooked ham for the sausage, 12 ounces of steamed or roasted asparagus (cut into 1-inch pieces) for the apple and 2 cups shredded Swiss or Gruyere cheese for the cheddar.

  • For the Summer substitute 4 ounces of chopped smoked salmon for the sausage and 2 cups sautéed mixed summer vegetables such as zucchini, yellow squash, bell pepper and grape tomatoes. Sprinkle the filling with 1 1/2 cups crumbled feta cheese and bake without any additional cheese on top.