Festive breakfast casserole

Ingredients:

• 900 g raw natural sausage with sage
• 2 Granny Smith apples, diced
• 1 large yellow onion, diced
• 1 tbsp chopped fresh sage
• 12 large eggs
• 2 cups whole milk
• 0.5 cups of 10% cream
• 6 cinnamon raisin English muffins, cut into bite-sized pieces
• 2.5 cups grated cheddar
• 2 tbsp chopped fresh parsley

Preparation:

1. Heat a large skillet over medium heat and add the sausage. Cook until darkened, 7-9 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate. Add the apples, onion, and sage to the same skillet and cook until the onion is soft, 2-3 minutes. Remove the skillet from the heat and set aside.
2. Combine the eggs, milk, and cream in a large pitcher or bowl. Season with salt and pepper and set aside.
3. Grease a large baking dish with a little butter. Layer with half the English muffins, half the sausage, half the apple-onion mixture, and half the cheese. Repeat the layers, finishing with the cheese. Slowly pour in the cream mixture. Cover with plastic wrap and refrigerate overnight.
4. Remove the pan from the refrigerator 20-30 minutes before baking. Preheat the oven to 175°C.
5. Remove the film and cover the pan with foil. Bake for 35-40 minutes, then remove the foil and continue baking until golden brown and crisp, another 10-15 minutes. Sprinkle with chopped parsley. Serve the casserole warm.