English Muffin Breakfast Casserole Recipe

Introduction

This English Muffin Breakfast Casserole is a hearty and comforting morning dish perfect for busy weekends or holiday brunches. Combining savory sausage, fluffy eggs, and melty cheese with bite-sized English muffin pieces, it’s simple to prepare and sure to satisfy the whole family.

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.
2. Step 2: Cook the breakfast sausage in a large skillet over medium heat, breaking it up as you stir. Once fully cooked, remove it 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 2-quart casserole dish. Drizzle the melted butter over the muffins and toss to coat evenly. Add the cooked sausage on top and gently stir to distribute it throughout the muffin pieces. Pour the egg mixture over everything, then sprinkle the shredded cheese evenly on top.
5. Step 5: Bake the casserole for 30 to 40 minutes, or until the eggs are fully set and cooked through. Let it cool slightly, then cut into 8 squares. Serve plain or with maple syrup for dipping.

Tips & Variations

• For extra flavor, try adding diced bell peppers, onions, or mushrooms to the sausage while cooking.
• Substitute turkey sausage for a leaner option without sacrificing taste.
• Use different cheeses like mozzarella or pepper jack for a twist on the flavor.
• Allow the casserole to sit for 5-10 minutes after baking to help it set and make slicing easier.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions for 1-2 minutes or warm in a 350˚F oven until heated through. This casserole also freezes well; wrap portions tightly and freeze for up to 2 months. Thaw overnight 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 and store it covered in the refrigerator. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.

Can I use regular bread instead of English muffins?

Absolutely. Stale or day-old bread works best to absorb the custard mixture, so substitute with cubed bread of your choice if needed.

English Muffin Breakfast Casserole Recipe

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4.7 from 140 reviews

This English Muffin Breakfast Casserole is a hearty and delicious morning dish combining savory breakfast sausage, soft English muffins, fluffy eggs, and melted cheddar cheese. Perfect for family breakfasts or brunch gatherings, it’s easy to prepare and baked to golden perfection, offering a comforting start to your day with an optional touch of maple syrup sweetness.

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

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

Serving

• maple syrup (for dipping, optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350˚F (175˚C) to ensure it’s ready for baking your casserole once assembled.
2. Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up as it browns. Continue stirring and crumbling until sausage is fully cooked through. Remove from heat and set aside.
3. Prepare the Muffins and Egg Mixture: 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 (or milk), salt, and pepper until fully combined and smooth.
4. Assemble the Casserole: Place the bite-sized English muffin pieces into a medium casserole dish (around 2 quarts). Drizzle melted butter evenly over the muffins and toss gently to coat. Spread the cooked sausage evenly on top, stirring gently to distribute it throughout the muffin pieces. Pour the egg mixture over the entire casserole then sprinkle shredded cheddar 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 cooked through and the cheese is melted and slightly golden.
6. Serve: Once baked, cut the casserole into 8 squares. Serve warm, either plain or with maple syrup on the side for dipping as a sweet complement.

Notes

• You can substitute half and half with whole milk or any milk of your choice for a lighter version.
• Using American cheese instead of cheddar works well and gives a milder flavor.
• For added flavor, consider mixing in sautéed onions or bell peppers with the sausage before assembling.
• Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
• This casserole is easily doubled to feed a larger crowd using a larger baking dish.

Keywords: English muffin casserole, breakfast sausage casserole, baked breakfast dish, brunch recipe, cheesy egg casserole