English Muffin Breakfast Casserole
A delicious recipe using English Muffins, bacon, eggs, and cheese in a casserole form. Perfect for holidays, weekend brunch or anytime.
Equipment
- 2 large deep sheet pans
- 1 large bowl
- 9 x 13 casserole dish
- cutting board & bread knife
Ingredients
- 8 pcs uncooked bacon
- 6 pk original english muffins
- 12 large eggs
- 2 1/4 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 cup shredded cheddar cheese
- 3 green onions, sliced
Instructions
- Preheat oven to 425 degrees. Place bacon in a single layer on a large deep sheet pan lined with parchment paper. Bake in oven for 15 minutes. Remove from oven and spread maple syrup onto bacon. Place sheet pan bacon in oven for 5 minutes or until bacon is golden and crisp. Remove sheet pan from oven and place bacon on paper towels to drain excess grease. Cut cooked bacon into small pieces.
- In the meantime cut 6 english muffins into cubes (bite size pieces). Place them on a separate parchment paper lined sheet pan in a single layer. Place in 425 degree oven for 12 minutes. Remove from oven.
- Butter the bottom and sides of a 9×13 baking dish. Sprinkle half of the bacon pieces onto bottom of baking dish. Sprinkle 4oz shredded cheddar cheese on top of bacon.
- Place all of the english muffin baked cubes into the baking dish on top of the bacon and cheese evenly.
- In a large bowl whisk eggs, milk, salt, black pepper, garlic powder, and onion powder. Pour mixture over the cubed english muffins. Sprinkle rest of bacon pieces on top of cubes. Sprinkle 4oz cheese on top. Sprinkle green onions on top. Allow casserole to rest for 15 minutes to let mixture soak into cubes.
- Lower heat of oven to 350 degrees. Place casserole into heated oven for 60 minutes or until eggs are set and casserole doesn't jiggle. Insert a knife into middle of casserole and make sure no raw egg is on knife.
- Allow to rest for 5 minutes to set up.
