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.
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!
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
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