English Muffin Breakfast Casserole Recipe

Introduction

This English Muffin Breakfast Casserole is a hearty and comforting way to start your day. Combining savory sausage, fluffy eggs, and melty cheese with toasted English muffins creates a deliciously satisfying meal perfect for busy mornings or weekend brunches.

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 (optional, 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 with a spoon as it cooks. Once fully browned and cooked through, remove from the skillet 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 well combined.
4. Step 4: Place the English muffin pieces in a medium-sized (about 2 quart) casserole dish. Drizzle the melted butter over the muffins and toss gently to coat. Add the cooked sausage on top and stir carefully to distribute evenly.
5. Step 5: Pour the egg mixture evenly over the casserole, then sprinkle the shredded cheese on top.
6. Step 6: Bake in the preheated oven for 30 to 40 minutes, or until the eggs are set and cooked through.
7. Step 7: Remove from the oven, cut into 8 squares, and serve warm. Optionally, offer maple syrup on the side for dipping to add a touch of sweetness.

Tips & Variations

• Use milk instead of half and half to lighten the casserole.
• Substitute sausage with cooked bacon or ham for a different flavor.
• Add sautéed vegetables like bell peppers or spinach for extra nutrition.
• Try mixing in different cheeses such as Monterey Jack or mozzarella for varied taste.
• For a richer texture, let the casserole sit for 10 minutes after baking before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 1 to 2 minutes until warmed through. This casserole also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it the following morning, although you may need to add a few extra minutes to the baking time if starting from cold.

Can I make this casserole vegetarian?

Absolutely! Simply omit the sausage and add hearty vegetables like mushrooms, zucchini, or tomatoes. You might also consider adding a meatless sausage alternative for a similar texture.

English Muffin Breakfast Casserole Recipe

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★★★★★

4.9 from 58 reviews

This English Muffin Breakfast Casserole is a hearty and comforting morning dish perfect for busy weekends or brunch gatherings. Featuring savory breakfast sausage, tender English muffin pieces, and a rich custard made from eggs and half-and-half, it’s topped with melted cheddar cheese and baked to golden perfection. Serve it with maple syrup for a delightful sweet and savory combination that everyone will love.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat

• 1 pound breakfast sausage

Base

• 6 English muffins (1 package)
• 2 tablespoons butter (melted)

Custard

• 8 eggs
• ½ cup half and half (or milk)
• 1 teaspoon salt
• 1 teaspoon pepper

Topping

• 1 cup shredded cheddar cheese (or American cheese)

Optional

• Maple syrup for serving

Instructions

1. Preheat Oven: Preheat your oven to 350˚F to prepare for baking the casserole.
2. Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up as you stir, until fully cooked through. Remove the cooked sausage from the skillet and set aside.
3. Prepare Muffins and Egg Mixture: Cut the English muffins into bite-sized pieces approximately 1.5 to 2 inches each. In a separate bowl, whisk together the eggs, half and half, salt, and pepper until well combined.
4. Assemble Casserole: Place the muffin pieces into a medium-sized casserole dish (around 2 quarts). Drizzle the melted butter over the muffin pieces and toss gently to coat. Add the cooked sausage on top and gently stir to distribute evenly through the muffin pieces. Pour the egg mixture over the entire casserole, then sprinkle the shredded cheese evenly on top.
5. Bake: Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the eggs are fully cooked and set in the center. The top should be lightly golden and the casserole firm to the touch.
6. Serve: Remove from oven and let cool slightly. Cut into 8 squares and serve warm, plain or accompanied by maple syrup for dipping to add a sweet contrast.

Notes

• Using half and half gives a richer custard, but whole milk can be substituted for a lighter option.
• Feel free to swap cheddar cheese with American or your preferred melting cheese for different flavors.
• Maple syrup is optional but highly recommended for a delicious sweet and savory combination.
• For a vegetarian version, omit the sausage and add sautéed mushrooms or veggies instead.
• Make sure to let the casserole cool slightly before cutting to ensure clean squares and easier serving.

Keywords: English muffin breakfast casserole, breakfast casserole, sausage casserole, baked breakfast casserole, easy brunch recipes, savory breakfast dish