English Muffin Breakfast Casserole
Cheap Easy Meal For
Breakfast, Lunch and Dinner

This English muffin breakfast casserole was a twist of a recipe that my co-worker shared with me.  The other one used croutons which I am not very big on it.  After several times of baking it, I ended up changing almost everything in the original recipe.

English Muffin Breakfast Casserole

Prep Time: 15 Minutes   Cook Time: 5 Minutes (Stove Top);
45-50 Minutes (Oven) 
Serving: 8-10



Since I made it so many times, I want to share some experiences with you in case you want to make some twists on this recipe.

To make this recipe crispy on the outside and tender on the inside, the English muffin plays a very significant role here. 

I did try using whole grain and multi-grain muffin to make a healthier version.  But the texture never came out as good as using the regular English muffin.  It felt like the casserole was not fully cooked even though it was.

There is browning and toasting before cutting up the sausage and English muffin.  Just bear in mind that you are not browning these ingredients.  There are reasons behind it (please refer to the explanation in the recipe below).  The oven will take care of the browning process for you.

Also, go easy on the salt because of the sausage. 

Although this recipe can serve a big crowd, just prepare that it may not be enough.  Why?  Because it is so delicious that people cannot get over it.  They will definitely come back for more.  I learned this from my experience bringing this English muffin breakfast casserole to church.  Be proud of yourself and ENJOY!

Ingredients

2 Packs (7oz each) Pre-cooked Sausage Links (cut in ½” size)
6 Regular English Muffins (cut into 1” cubes)
2 Cups Shredded White and Yellow Cheese Mix
12 Eggs (beaten)
2 Cups Milk
1 tablespoon Dried Parsley Flakes
1 pinch of Salt
½ teaspoon Black Pepper
Non-stick Cooking Spray


  1. Lightly brown sausage in a skillet with black pepper at medium high heat; about 3-5 minutes and stir regularly
  2. Take the skillet away from the heat source and let the sausage to cool down
  3. Coat a 13” x 9” baking pan with non-stick cooking spray
  4. Lightly toast the English muffins before cutting them into 1" cubes (This step helps to take the extra moisture out of the muffin.  Do NOT brown it.  It will be browned during the baking process in the oven.)
  5. Single layer these ingredients in the baking pan by following this order: English muffin, sausage, cheese and dried parsley
  6. In a big mixing bowl, whisk eggs, milk and a pinch of salt together
  7. Pour the egg mixture into the baking pan
  8. Cover the pan with plastic wrap or aluminum foil and chill in the fridge overnight (This allows the muffin to soak up the egg mixture)
  9. Take the casserole out of the fridge and sit in room temperature for 30 minutes before baking
  10. Bake the casserole in the oven at 350F in the middle rack for 45-50 minutes until knife inserted into the center and come out clean
  11. Let it rest for 5 minutes before serving


You May Also Be Interested In:

Everything-in-the-Breakfast Quiche

Pineapple Ham Breakfast Casserole

Salsa Croutons Breakfast Casserole

Stove Top Chicken Chorizo Frittata


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