English Muffin Breakfast Bake

Arrange two racks evenly spaced in the oven. Preheat the oven to 400 degrees F (200 degrees C) and generously grease the bottom and sides a 9x13x2-inch baking dish with the Unsalted Butter (1 Tbsp).

Place an ovenproof baking rack on a sheet pan and place the Bacon (12 slices) in a single layer on the rack. Bake for 15-20 minutes, until the bacon, has begun to brown. If you don't have a rack, just place the bacon directly on the sheet pan.

Remove the pan and carefully brush the strips of bacon with Maple Syrup (2 Tbsp). Return the pan to the oven and bake for another 5 minutes, until golden brown.

Remove the bacon and allow to drain on a plate lined with a paper towel. When cool enough to handle, roughly chop the bacon and set aside.

Meanwhile, cut the English Muffins (6) into 1-inch cubes (don't worry about cutting them in half them first). Spread the cubes on a sheet pan and bake, with the bacon, for 15 minutes, until lightly browned.

While the bacon and English muffins are in the oven, whisk together the Farmhouse Eggs® Large Brown Eggs (12), Whole Milk (2 1/2 cups), Kosher Salt (1 tsp), and Freshly Ground Black Pepper (1/2 tsp) in a large bowl.

To assemble, sprinkle half of the bacon, Fresh Chives (1 1/2 Tbsp), and 1 cup of the Sharp Cheddar Cheese (3/4 cup) in that order, onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer.

Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the muffin cubes are moistened. Top with remaining bacon, Sharp Cheddar Cheese (3/4 cup) and Fresh Chives (1 1/2 Tbsp). Wrap well and refrigerate for at least 1 hour, or overnight.

Before baking, lower the oven (or set the oven) to 350 degrees F (180 degrees C).

Bake for 50-60 minutes, until puffed and cooked through. If the dish has been in the refrigerator overnight, let it come to room temperature for 15 minutes before baking.

Allow to cool for 10 minutes after taking out of the oven. Serve in slices.