The Best english muffin breakfast casserole recipe
I’ve been making English muffin breakfast casseroles for my family for years, and it’s always a hit. The dish is a staple in many American households, especially during holidays and special occasions.
It’s a versatile recipe that can be made ahead of time, perfect for busy mornings or when you need to feed a crowd. The combination of toasted English muffins, scrambled eggs, and savory meats is a match made in heaven.
I love how the crispy texture of the muffins complements the soft, fluffy eggs and the smoky flavor of the sausage or bacon. It’s a comfort food that never fails to please both kids and adults alike.
In fact, my kids request this dish every week! As a home cook, I appreciate how easy it is to prepare this casserole.
Simply tear the English muffins into bite-sized pieces, mix with eggs, cheese, and your choice of meat, and bake until golden brown. It’s a simple yet impressive dish that’s sure to become a favorite in your household too.
One of the best things about this recipe is its adaptability. You can customize it to suit your taste preferences by using different types of cheese, meats, or even adding some diced veggies for added nutrition.
English Muffin Breakfast Casserole
4.6 from 1438 votes
This hearty breakfast casserole layers toasted English muffins with savory sausage, eggs, and melted cheese. It is baked until golden and puffed, making a perfect make-ahead brunch dish.
2Grease a 9×13 inch baking dish with butter or nonstick spray.
3Arrange the toasted English muffin halves in a single layer in the dish, cut sides up.
4In a large skillet over medium-high heat, cook the breakfast sausage, breaking it apart with a spatula, until browned and cooked through, about 6 to 8 minutes.
5Drain any excess fat and sprinkle the sausage evenly over the English muffins.
6In a mixing bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until fully combined and slightly frothy.
7Pour the egg mixture evenly over the sausage and muffins, making sure to coat all pieces.
8Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
9Cover the dish with foil and bake for 20 minutes.
10Remove the foil and continue baking for another 10 to 15 minutes, until the casserole is puffed, golden, and a knife inserted in the center comes out clean.
11Let the casserole rest for 5 minutes before slicing.
For a make-ahead option, assemble the casserole the night before, cover, and refrigerate. Bake the next morning, adding 10 minutes to the covered baking time. You can substitute cooked bacon or ham for the sausage.
Watch Video Of How English Muffin Breakfast Casserole Works
This English muffin breakfast casserole is always a good idea for any occasion – whether it’s a holiday gathering or a quick weeknight meal. The best part?
It’s incredibly easy to make ahead of time and reheats beautifully. For storage, let the casserole cool completely before refrigerating it for up to 3 days or freezing it for up to 2 months.
When reheating, simply thaw overnight in the fridge before baking at 350°F (175°C) until hot and bubbly.
❓ Frequently Asked Questions About English Muffin Breakfast Casserole
What type of cheese is best for this recipe?
Cheddar cheese is a popular choice for this casserole, but you can also use mozzarella or Monterey Jack for a different flavor profile.
Can I use gluten-free English muffins?
Yes, you can substitute gluten-free English muffins if you have gluten intolerance or sensitivity.
How far in advance can I prepare this casserole?
You can assemble the casserole up to 24 hours in advance and refrigerate it overnight before baking in the morning.
Can I use leftover cooked sausage or bacon?
Absolutely! Using leftover cooked sausage or bacon will save you time and add extra flavor to your casserole.
Is this recipe suitable for vegans?
This recipe can be adapted to suit vegan diets by replacing eggs with tofu or egg substitutes and using vegan-friendly cheese alternatives.
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