English Muffin Breakfast Casserole
User Reviews
5
English Muffin Breakfast Casserole
Description
This casserole uses buttered English muffin halves arranged in a 9x13 pan in two offset layers, with cooked ground pork sausage and crumbled cooked bacon placed between layers along with shredded cheddar and mozzarella cheeses. The binding custard is a mixture of eggs, Greek-style yogurt, kosher salt, and chopped pickled jalapenos, which are spread evenly over the layers. The dish chills overnight to allow flavors to meld and the custard to set, then it bakes uncovered at 350°F for 50 to 60 minutes until just set and golden.
The finished casserole has a soft, rich interior combining creamy custard with savory meats and melted cheeses, accented by the spiciness of jalapeno. The English muffins provide a tender, slightly buttery texture. This casserole slices well after resting 10 minutes post-baking, making it convenient for feeding a group or preparing ahead.
It pairs well with fresh salads for balance and offers flexibility to adjust jalapeno heat by removing seeds or including them. Even layering ensures each bite combines its flavors evenly. The casserole keeps well refrigerated and may be reheated gently.
Ingredients
- 1 lb ground pork sausage seasoned, no casings
- 10 lices Bacon cooked and crumbled
- 12 oz English Muffin usually 6 whole muffins
- butter for spreading, salted
- 8 oz cheddar cheese shredded, sharp
- 8 oz mozzarella cheese shredded
- 6 large egg
- 1 ½ cup yogurt Greek is great, plain whole milk
- ½ tsp kosher salt
- 16 lices pickled jalapeno or jarred, seeds removed and chopped
Instructions
- In a heavy large skillet, cook sausage over medium heat until browned and cooked through. Drain grease. Set aside. Grease a 9x13 baking pan and set aside.
- On each English muffin half, spread generously with butter. Arrange half the buttered slices on bottom of greased baking pan. Arrange the other half on top of those, off-setting the slices so that you can no longer see the bottom of the baking pan.
- Top with half of the cooked sausage, half of the crumbed bacon, and half of the cheddar and mozzarella cheeses.
- In a bowl, whisk together the eggs, yogurt, kosher salt, and jalapeno. Pour evenly and slowly over sausage and cheese layer. Top with remaining sausage, bacon, cheddar, and mozzarella. cover with cling wrap and chill in fridge overnight.
- Bake at 350F on lower middle rack, uncovered, for 50-60 minutes or just until middle is set. If top browns too quickly, loosely cover with foil. Let stand 10 minutes are room temp before slicing to serve.
Notes
- Layer ingredients evenly for consistent flavor and thorough cooking throughout the casserole.
- Adjust jalapeno heat by removing seeds for milder spice or keeping them for more kick.
- Allow casserole to rest 10 minutes after baking to allow flavors to meld and ease slicing.
- Serve with fresh crisp salads like broccoli apple or strawberry asparagus salads to complement richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 136mg | 45% |
| Sodium | 2454mg | 102% |
| Potassium | 407mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2300IU | 46% |
| Vitamin C | 11mg | 12% |
| Calcium | 253mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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