English Muffin Breakfast Casserole Recipes

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ENGLISH MUFFIN-SAUSAGE BREAKFAST CASSEROLE



English Muffin-Sausage Breakfast Casserole image

A great casserole for breakfast. Filling enough for any hungry man. Light enough for a weekend brunch.

Provided by MommaBean3

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 9h10m

Yield 10

Number Of Ingredients 9

1 pound ground country sausage
4 English muffins, halved and torn into bite-sized pieces
1 cup diced onion
1 cup diced bell pepper
1 cup shredded Cheddar cheese
8 eggs, beaten
1 ¼ cups milk
1 teaspoon dried basil
½ teaspoon black pepper

Steps:

  • Cook ground sausage in a large skillet over medium-high heat, stirring often, until browned and cooked through, about 5 minutes. Drain excess grease.
  • Spread torn English muffin pieces along the bottom of a 9x13 baking dish. Layer cooked sausage, onions, bell peppers, and Cheddar cheese over English muffin pieces.
  • Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of the casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Uncover casserole and bake in the preheated oven until casserole is set and eggs are cooked, about 35 minutes. Check by inserting a knife. Let cool for 15 minutes before eating.

Nutrition Facts : Calories 297.3 calories, Carbohydrate 15.1 g, Cholesterol 189.1 mg, Fat 18.5 g, Fiber 0.7 g, Protein 17.2 g, SaturatedFat 7.5 g, Sodium 622.3 mg, Sugar 3.1 g

ENGLISH MUFFIN BREAKFAST CASSEROLE



English Muffin Breakfast Casserole image

This easy, make-ahead casserole makes creative use of classic breakfast ingredients like eggs, sausage, Cheddar cheese and English muffins. It's a perfect no-stress centerpiece for a special-occasion breakfast: Simply assemble the casserole the night before and pop it in the oven before breakfast. Just remember to make sure to toast the English muffins until they've dried out a bit, which will help them absorb the egg mixture. For a vegetarian version, use vegetarian sausage or omit it altogether.

Provided by Lidey Heuck

Categories     breakfast, brunch, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 9

Unsalted butter, for greasing the pan
6 plain English muffins
2 tablespoons olive oil
1 pound bulk hot or sweet breakfast sausage or Italian sausage
1/2 cup thinly sliced scallions, white and green parts (about 3 scallions)
Kosher salt and black pepper
12 large eggs
2 1/2 cups whole milk
2 cups shredded sharp Cheddar cheese, lightly packed (about 8 ounces)

Steps:

  • Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
  • 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.
  • 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.
  • Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
  • 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.
  • 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.

ENGLISH MUFFIN BREAKFAST CASSEROLE



English Muffin Breakfast Casserole image

This hearty breakfast meal, full of fresh tomatoes and mushrooms, gets much of its terrific flavor and texture from the English muffins that line the bottom of the dish. I found this on wholefoodsmarket.com

Provided by cameraman007

Categories     Breakfast

Time 1h5m

Yield 1 pan, 8 serving(s)

Number Of Ingredients 11

4 whole wheat English muffins, split
1 tablespoon olive oil
2 medium tomatoes, chopped
1 lb mushroom, sliced
salt and pepper, to taste
8 eggs
1/2 cup low-fat milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons dried basil
1 cup gruyere cheese, grated

Steps:

  • Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
  • Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
  • In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
  • Set dish aside at room temperature for 1 hour and preheat oven to 350°F Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.

Nutrition Facts : Calories 235.2, Fat 11.9, SaturatedFat 4.6, Cholesterol 201.6, Sodium 248, Carbohydrate 17.9, Fiber 3.3, Sugar 5.7, Protein 15.8

EGG, HAM AND ENGLISH MUFFIN CASSEROLE



Egg, Ham and English Muffin Casserole image

Provided by Food Network

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 9

Nonstick cooking spray
4 English muffins, split and toasted
6 ounces sliced Black Forest ham, roughly chopped
4 scallions, white and green parts, trimmed and roughly chopped
1 cup shredded extra-sharp Cheddar
3 cups milk
1 tablespoon Dijon mustard
6 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
  • Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
  • Preheat the oven to 350 degrees F.
  • Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

ENGLISH MUFFIN BREAKFAST STRATA



English Muffin Breakfast Strata image

We had this breakfast casserole at a bed and breakfast in Branson, MO (Anchor Inn on the Lake) and absolutely loved it. I don't like breakfast casseroles that are too dry or too eggy and this one is perfect!

Provided by amycheryl

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Strata Recipes

Time 9h5m

Yield 15

Number Of Ingredients 8

1 (16 ounce) package ground pork sausage
¼ cup butter, or as needed
1 (12 ounce) package English muffins, split
10 ounces shredded sharp Cheddar cheese, divided
1 (8 ounce) package shredded mozzarella cheese, divided
8 large eggs
1 ½ cups sour cream
1 (4 ounce) can chopped green chilies, drained

Steps:

  • Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Lightly grease a 9x13-inch baking dish.
  • Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage, half the Cheddar cheese, and half the mozzarella cheese.
  • Whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage, Cheddar cheese, and mozzarella cheese. Cover and chill for 8 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 12.7 g, Cholesterol 164.2 mg, Fat 26.1 g, Fiber 0.1 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 716 mg, Sugar 0.7 g

JOHNSONVILLE EASTER BREAKFAST CASSEROLE



Johnsonville Easter Breakfast Casserole image

I found this in the Sunday ads this morning and plan to make this for breakfast Easter morning. Prep time does not include overnight refrigeration.

Provided by 911spatcher

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package johnsonville breakfast sausage links
6 English muffins, cut into 1 in cubes
1/4 cup butter, melted
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup bacon bits

Steps:

  • Cook sausage according to package directions. Cool slightly, cut into 1/4 inch slices. Place English muffin cubes in the bottom of a greased 13x9 baking dish Drizzle with butter. Layer with sausage, cheese, onion and bell pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon, cover and refrigerate overnight.
  • Remove from the fridge 30 minutes before baking. Uncover and bake 350 for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand.

OVERNIGHT ASPARAGUS STRATA



Overnight Asparagus Strata image

I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. -Lynn Licata, Sylvania, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded Colby-Monterey Jack cheese, divided
1 cup cubed fully cooked ham
1/2 cup chopped sweet red pepper
8 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon pepper

Steps:

  • In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., Arrange six English muffin halves in a greased 13x9-in. baking dish, cut side up. Trim remaining muffin halves to fill spaces. Layer with 1 cup cheese, asparagus, ham and red pepper. , In a large bowl, whisk eggs, milk, salt, mustard and pepper. Pour over top. Refrigerate, covered, overnight., Preheat oven to 375°. Remove strata from refrigerator while oven heats. Sprinkle with remaining cheese. Bake, uncovered, 40-45 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 318 calories, Fat 17g fat (9g saturated fat), Cholesterol 255mg cholesterol, Sodium 916mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.

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