English Muffin Breakfast Casserole
- Total Time
- 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing the pan
- 6plain English muffins
- 2tablespoons olive oil
- 1pound bulk hot or sweet breakfast sausage or Italian sausage
- ½cup thinly sliced scallions, white and green parts (about 3 scallions)
- Kosher salt and black pepper
- 12large eggs
- 2½cups whole milk
- 2cups shredded sharp Cheddar cheese, lightly packed (about 8 ounces)
Nutritional analysis per serving (8 servings)
590 calories; 40 grams fat; 17 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 5 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 30 grams protein; 796 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
- Step 2
Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
- Step 3
Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
- Step 4
Meanwhile, add the eggs, milk, 1 teaspoon salt and ½ teaspoon pepper to large bowl; whisk to combine.
- Step 5
To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
- Step 6
Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.
Private Notes
Comments
Easy, yummy crowd feeder though nothing too exciting about this variation on classic egg meat bread cheese breakfast casserole. I did like the use of English muffins; they add a layer of flavor, though got quite mushy. Toast them well! I should have added a few more grinds of pepper and I think a Swiss would pair better with the sausage. Scallions were lovely addition; I think shallots would work well, too. I added a dollop of Dijon to eggs and next time I’ll add more and add spinach. Solid 4*.
The point of toasting the English muffins cubes well is to dry them out so they will soak up the egg mixture while still maintaining some integrity and not disintegrate into a "mush". This is basically a breakfast bread pudding.
The English muffins are great. I like to add a bit of color though: I add mushrooms and chopped broccoli over the sausage, then then half the cheese, all the eggs, then more sausage and cheese. For yet more, add halved cherry tomatoes, press down into the eggs, then top with the cheese. Delicious!
Does anyone know if you can fully assemble this and then freeze it before baking, and then thaw the day before you bake the next morning?
I roasted broccoli, added 1/2 chopped red bell pepper and sauteed onions and garlic and added it. It was an awesome brunch dish!
Left the casserole in the refrigerator overnight, needed 60 minutes to cook. Great recipe.
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