English Muffin Breakfast Casserole Recipe (2024)

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!

Per the note, toasting the english muffins helps them absorb the egg mixture. It's definitely worth doing.

for future reference: english muffins should never be sliced for toasting. they should be separated into two by using the fingers all around the circumference. this separation provides 2 halves with a crater surface better for collecting butter and honey or whatever you fancy.

I make something like this but add cut up mild chilies to the mixture. It adds a little zip.

Love this! Make sure that the English muffin is extra crispy before incorporating. I highly recommend cooking onion and bell pepper along with the sausage and scallion — makes it so much more flavorful!

Perhaps making in muffin tins and then freezing or refrigerating the servings?

I haven't made a breakfast casserole before, so can't compare it to others. I don't see the point of baking the english muffins if you're just going to pour the egg mixture over it, so I didn't this time. But on a future try, I might do that and throw them on top of the casserole with the cheese instead of completely drowning them. Used a sausage with sage (drain well) and sharp cheddar. I only used 11 eggs and 2% milk, what I had on hand. Big hit with the family.

People are quick to criticize leave no explanation as to their criticism. I find that when this occurs excuse the pun, take it with a grain of salt.

I’d love to make this dish for myself. If I make the full recipe can I freeze the balance? Or can someone help with downsizing the ingredients for a smaller casserole?

cut recipe in half but use a full pound of sausage and enough cheese to cover top fairly completely. We both rated it a 9.5. It also reheated well.

Just pulled it out of the oven. Looks and smells great, pretty much what you'd expect flavor-wise. Warm and satisfying, but a little single-note. Kids like it. Probably would benefit from some fresh green onions scattered over the top and another crack or two of black pepper before serving. Very easy to prep and pretty great that it can go from fridge to oven. Made bringing a warm dish to an offsite breakfast situation super easy.

I agree with others that this is a solid basic breakfast casserole. I found that about 45 minutes in the oven wasn’t quite enough (I had the prepared casserole in the fridge overnight). Next time I’ll check first at 50 mins.

My beloved aunt, who passed away last year at 83, treated three old friends to a brunch casserole every Saturday. Her basic recipe was this one, but she played with the starch (cut up baguette, croissants, frozen hash browns) and the meat (soy. sausage, bacons of all kinds, soy chorizo crumbles). She even made it a fruit casserole by using fruit and cream cheese) and a fish one with smoked salmon and cream cheese.

It was easy to put together with simple ingredients. This will be made again and I think it's something great to bring to a Brunch. I did use frozen sausage patties bc I had them on hand. I just thawed and sauteed with red onion bc again what I had available. I also cut up and threw in some pieces of Jalapenos.

This was yummy. We substituted whole wheat English muffins and the results were great.

Classic breakfast casserole and a crowd pleaser. I made this using a package of gluten free English muffins and it worked out perfectly both when leaving it in the fridge overnight or when baking it immediately

The quality of English muffins makes a huge difference here! Very niche, but the ones we get from the Corner Bakery in Pawling, NY are sublime in this recipe!

Left out onions and topped with maple syrup after dishing on plate. Delicious! Other mods: used chopped up Original Banquet Brown ‘N Serve sausage links, 2% milk, cheddar jack cheese, and whole wheat muffins.

So yummy! For a shortcut you can use sliced ham (such as you’d use for sandwiches) and sliced Swiss cheese, then pour over the custard.

This was probably the best breakfast casserole I've made! I cooked and drained a mix of Longaniza and Chorizo for some extra flavor, and used half and half instead of milk to fluff the egg a bit. Turned out incredible!

The cooking time on this recipe is never quite right. I don’t refrigerate it overnight; I just make it morning of, so it’s not any colder. I always seem to need to bake at 375 or 380 for 40 minutes or a bit longer.

I don’t like breakfast casseroles because I don’t like soggy textures. But being craggier than normal bread, the muffins seemed like they would prevent soupy outcomes. So, I gave this recipe a shot. I regret nothing. It was an absolute hit with a fairly critical crowd. Simply because of what I had on hand, I did use 1/2 lb bacon, cooked and crumbled, instead of sausage. The English muffins MUST be toasted / dehydrated nigh unto oblivion - I’d suggest even 2-3 minutes longer.

Used Fontina cheese instead of cheddar. Added 1/4 t of Cayenne pepper to egg mixture. Fantastic!

Made as written with Impossible spicy veggie sausage and it was delicious, although it took 60 minutes to fully cook instead of 40.

This was a success! I rested it for just less than an hour and the texture was not soggy. A high quality sausage is super important in this recipe. I tossed in a few cups of a left over baked salad we had into the sausage towards the end of cooking. This recipe would allow for all kinds of mix-ins if that's your preference.

This was a hit on New Years morning. The grown ups all had seconds and my 9 and 10 year old loved it as well. I tried to make it exact but only had four muffins so I used a leftover baguette instead and it worked perfectly. Used Cabot cheddar and breakfast sausage and it had a ton of flavor. I made it the morning of so only had time to let it sit on the counter for about 25 minutes and it turned out perfectly. My family nicknamed it “fancy sausage McMuffin casserole.”

Any egg casserole recipe needs a hero to avoid being good but not great. I would suggest getting high quality, very tasty sausage. I used a breakfast sausage with sage, and it really carried the meal. We prepared it in the evening and cooked first thing in the morning and the English muffins were not mushy at all. We also covered the casserole once the cheese started to brown (after about 30 minutes) and it came out great. Classic, delicious, not overly complex.

I made last night with plant based Impossible Sausage and am going to try it today on carnivore relatives - without telling them. We’ll see…