English Muffin Breakfast Casserole Recipe

Introduction

This English Muffin Breakfast Casserole is a comforting and hearty way to start your day. Packed with savory sausage, eggs, and melted cheese, it’s perfect for feeding a crowd or enjoying leftovers throughout the week. Serve it with a drizzle of maple syrup for a delightful balance of savory and sweet flavors.

Ingredients

• 1 pound breakfast sausage
• 6 English muffins (1 package)
• 2 tablespoons butter, melted
• 8 eggs
• ½ cup half and half or milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup shredded cheddar cheese or American cheese
• Maple syrup, for serving

Instructions

1. Step 1: Preheat your oven to 350˚F (175˚C).
2. Step 2: Cook the breakfast sausage in a large skillet over medium heat, breaking it up as it cooks. Once fully cooked, remove from heat and set aside.
3. Step 3: Cut the English muffins into bite-sized pieces, about 1.5 to 2 inches each. In a bowl, whisk together the eggs, half and half, salt, and pepper until combined.
4. Step 4: Place the muffin pieces in a medium casserole dish (around 2 quarts). Drizzle the melted butter over the pieces and toss gently to coat. Spread the cooked sausage evenly over the muffins and stir lightly to distribute.
5. Step 5: Pour the egg mixture evenly over the sausage and muffins, then sprinkle the shredded cheese on top.
6. Step 6: Bake for 30 to 40 minutes, or until the eggs are set and cooked through.
7. Step 7: Cut into 8 squares and serve warm, with maple syrup on the side for dipping if desired.

Tips & Variations

• For a vegetarian version, substitute sausage with sautéed vegetables like bell peppers and mushrooms.
• Use whole milk instead of half and half for a lighter casserole.
• Add cooked spinach or kale for extra greens and nutrition.
• Try different cheeses like Monterey Jack or mozzarella for a varying flavor profile.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 1-2 minutes or until heated through. This casserole can also be frozen before baking; cover tightly with foil and freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread instead of English muffins?

Yes, you can substitute English muffins with bread cubes from a sturdy bread like French bread or sourdough. Just make sure the pieces are bite-sized for even cooking.

What can I use instead of half and half?

If you don’t have half and half, whole milk or 2% milk works well as a substitute. For a richer casserole, add a little extra cheese or use cream if you have it on hand.

English Muffin Breakfast Casserole Recipe

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★★★★★

4.8 from 135 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

A hearty and comforting English Muffin Breakfast Casserole featuring savory breakfast sausage, tender English muffins, fluffy baked eggs, and melted cheddar cheese. Perfect for a cozy morning meal, this casserole is easy to prepare and delicious served with a side of maple syrup for dipping.

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Ingredients

Scale 1x2x3x

Meat

• 1 pound breakfast sausage

Bread

• 6 English muffins (1 package)

Dairy

• 2 tablespoons butter, melted
• 8 eggs
• ½ cup half and half (or milk)
• 1 cup shredded cheddar cheese (or American cheese)

Seasonings

• 1 teaspoon salt
• 1 teaspoon pepper

Extras

• Maple syrup, for serving

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Instructions

1. Preheat the oven: Set your oven temperature to 350˚F (177˚C) to prepare for baking the casserole.
2. Cook the sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula as it cooks. Continue until the sausage is fully cooked through and no longer pink. Remove the cooked sausage from the skillet and set aside.
3. Prepare the muffin and egg mixture: Cut the English muffins into bite-sized pieces approximately 1.5 to 2 inches. In a bowl, whisk together the eggs, half and half (or milk), salt, and pepper until well combined.
4. Assemble the casserole: Place the cut English muffin pieces in a 2-quart casserole dish. Drizzle the melted butter over the muffins and toss gently to coat evenly. Add the cooked sausage on top and stir gently to distribute evenly among the muffin pieces. Pour the egg mixture over the casserole, then sprinkle the shredded cheddar cheese on top.
5. Bake the casserole: Place the casserole dish in the preheated oven and bake for 30 to 40 minutes, or until the eggs are fully set and cooked through. The top should be lightly golden and the center firm.
6. Serve: Remove from oven and cut into 8 squares. Serve warm, either plain or with maple syrup for dipping according to your preference.

Notes

• Half and half can be substituted with milk if preferred for a lighter option.
• Try using different cheeses like mozzarella or pepper jack for a flavor twist.
• Make sure the sausage is fully cooked before assembling to ensure food safety.
• Leftovers can be refrigerated and reheated for a quick breakfast option.
• Adding vegetables such as bell peppers or spinach can boost the nutritional content.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Keywords: English Muffin Breakfast Casserole, breakfast casserole, sausage casserole, baked breakfast, savory breakfast, easy breakfast recipe