English Muffin Breakfast Casserole Recipe

Introduction

This English Muffin Breakfast Casserole is a hearty and comforting way to start your day. It combines savory sausage, tender English muffins, and a cheesy egg custard for a satisfying breakfast that’s easy to prepare ahead. Perfect for weekend brunches or busy mornings.

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 (optional)

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 you stir. Once fully cooked, remove the sausage from the skillet and set it 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 casserole dish (around 2 quarts). Drizzle the melted butter over the muffins and toss gently to coat evenly.
5. Step 5: Sprinkle the cooked sausage over the muffins and gently stir to distribute it throughout.
6. Step 6: Pour the egg mixture evenly over the casserole, then top with shredded cheese.
7. Step 7: Bake for 30 to 40 minutes, or until the eggs are set and cooked through. Let it cool slightly, then cut into 8 squares and serve. Maple syrup can be served on the side for dipping if desired.

Tips & Variations

• Use whole wheat or multigrain English muffins for added texture and nutrition.
• Swap sausage for cooked bacon or diced ham to change up the protein.
• Add sautéed vegetables like bell peppers or spinach for extra flavor and color.
• Use your favorite cheese blend, such as pepper jack or mozzarella, for a different twist.
• Prepare the casserole the night before, cover, and refrigerate to save time in the morning.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. This casserole also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread instead of English muffins?

Yes, you can substitute with cubed bread such as French bread or sandwich bread, but the texture will be slightly different. English muffins add a nice chewiness and flavor.

Is it possible to make this recipe vegetarian?

Absolutely! Simply omit the sausage and add extra vegetables or a meat alternative like plant-based sausage to keep it hearty and satisfying.

English Muffin Breakfast Casserole Recipe

Print Recipe

★★★★★

4.7 from 61 reviews

This English Muffin Breakfast Casserole is a hearty and delicious morning dish featuring savory breakfast sausage, tender English muffin pieces soaked in a rich egg and half-and-half mixture, all baked to perfection with a golden layer of melted cheddar cheese. Perfect for a family breakfast or brunch, it pairs wonderfully with maple syrup for a perfect sweet-savory balance.

• Author: Sophie
• 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

Sausage

• 1 pound breakfast sausage

Casserole Base

• 6 English muffins (1 package), cut into 1.5-2 inch bite-sized pieces
• 2 tablespoons butter, melted

Egg Mixture

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

Topping

• 1 cup shredded cheddar cheese (or American cheese)

Serving

• Maple syrup, for serving (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350˚F to prepare for baking the casserole evenly.
2. Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up as you stir until it is fully cooked through. Remove from heat and set aside.
3. Prepare English Muffins 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, salt, and pepper until combined.
4. Assemble Casserole: Place the 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 throughout. Pour the egg mixture over the casserole and then sprinkle the shredded cheddar cheese evenly on top.
5. Bake: Bake in the preheated oven for 30-40 minutes, or until the eggs are fully set and the cheese is melted and bubbly.
6. Serve: Cut the casserole into 8 squares and serve warm, with maple syrup on the side for optional dipping to add a touch of sweetness.

Notes

• You can substitute half and half with milk for a lighter version.
• Feel free to use American cheese instead of cheddar for a milder flavor.
• To add vegetables, consider mixing in diced bell peppers or onions with the sausage before assembling.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Maple syrup adds a delicious sweet contrast but is optional based on preference.

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