5.0 from 9 votes
English Muffin Breakfast Casserole
This English Muffin Breakfast Casserole with Sausage is a hearty breakfast that everyone will love! It features bites of English muffin baked with flavorful breakfast sausage in an egg and half-and-half batter. It's a simple, savory, and oh-so-tasty way to start your day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 439 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 pound breakfast sausage
- 6 English muffins (1 package)
- 2 tablespoons butter melted
- 8 eggs
- ½ cup half and half or milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup shredded cheddar cheese or American cheese
Dip (optional)
- maple syrup
Instructions
- Preheat oven to 350˚F.
- Cook sausage in a large skillet over medium heat, breaking up as you stir. Once cooked through, remove from skillet and set aside.
- To prep the casserole, cut the english muffins into bite-sized pieces. I usually do about 1.5-2 inch pieces.Whisk the eggs together with the half and half, salt, and pepper.
- To assemble the casserole, place the cut english muffin pieces in a medium sized (I used a 2 quart) casserole dish. Drizzle the butter over them and toss to coat.Add the sausage over the top and gently stir to let it distribute throughout the english muffin pieces.Pour the egg mixture over the top of the casserole, then top with cheese.
- Bake for 30-40 minutes or until the eggs have cooked through. Cut into 8 squares and serve plain, or with syrup for dipping.
Cup of Yum
Notes
- How to Store:
- Baked breakfast casserole can be stored in an airtight container:
- How to Freeze:
- in the fridge for 3-4 days
- in the freezer for up to 1 month
- To freeze before cooking:Follow the instructions and assemble the casserole as directed, but don't bake. Instead, wrap the casserole dish tightly in plastic wrap followed by aluminum foil and store in the freezer for up to 2 months. When you're ready to serve, thaw overnight in the fridge, then bake as directed. You may need to add some time to the baking time to ensure that the casserole heats all the way through.
- To freeze after cooking:Assemble and bake the casserole as instructed, then allow it to cool completely to room temperature. Once it's cooled, wrap the whole dish or individual slices in plastic wrap followed by foil, then store in the freezer for up to 3 months. When you're ready to serve, thaw overnight in the fridge if frozen, then warm in the oven or warm individual slices in the microwave until heated through.
Nutrition Information
Calories
439kcal
(22%)
Carbohydrates
21g
(7%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
231mg
(77%)
Sodium
1036mg
(43%)
Potassium
292mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
564IU
(11%)
Vitamin C
1mg
(1%)
Calcium
170mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 439
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 231mg | 77% |
| Sodium | 1036mg | 43% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 564IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 170mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.