English Muffin Breakfast Casserole

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.