For some reason, when the air gets brisk (or frozen, in our case) I start craving breakfast casseroles.
Not only are they fantastic for sitting down to in the morning, but most of them can be prepared the night before. That’s my kind of breakfast.
My family will quickly attest that the last thing I am is a morning person. There’s no bright eyed, bushy tailed version of me in the morning.
Especially not when it’s cold out. I’d much (much!) rather stay snuggled up in jammies until the last minute possible. There’s a reason I’m a wash-and-go person. Good hair day vs. more sleep? Always the latter.
Like this English Muffin Breakfast Casserole. We’ve got our nice and nooky English muffins to start with. Butter ’em up and lay in your baking pan.
Except don’t do what I did in the photo above.
I later decided to offset the top and bottom muffin halves, so that no bite would go muffinless. Good call. I wrote it in the recipe below, so go forth with confidence.
Here’s where it gets really good. Layer on the sausage, bacon, cheese, and more cheese.
Eggs and jalapeno for a bit of kick. If you prefer, omit the jalapeno. Or use more if you walk on the spicier side.
We opt for plain yogurt instead of sour cream. I tend to acidophilus our food whenever possible. Even the bulldog has acidophilus pills she should be taking with her food, but her picky self eats around it instead. Still trying to solve that one.
Prep the entire casserole up to the point of baking. Cover, chill, and get some much-needed shut eye. Sleep in if you like, because that’s what ponytails are for. Then just wake to bake the next morning.
Hearty, super delish, and fuss-free. Perfect for Sunday morning or brunch potlucks.
Enjoy your AM!
Did you make this?
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English Muffin Breakfast Casserole
- 1 lb seasoned pork sausage, no casings
- 10 slices bacon, cooked and crumbled
- 1 package English muffins, 12 oz
- salted butter , for spreading
- 8 oz shredded sharp Cheddar cheese
- 8 oz shredded mozzarella cheese
- 6 large eggs
- 1 ½ cup plain whole yogurt, Greek is great
- ½ tsp kosher salt
- 16 slices pickled/jarred jalapeno, seeds removed and chopped
- 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, offsetting 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 45-50 minutes or just until middle is set. Let stand 10 minutes are room temp before slicing to serve.
Nutrition (per serving)
Source: Chew Out Loud, inspired by allrecipes
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