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English Muffin Breakfast Casserole

This English Muffin Casserole is an easy, make-ahead recipe that gives you an easy morning the next day.  English muffins layered with sausage, bacon, and cheese makes for a delicious and hearty breakfast casserole the entire family will devour.

English Muffin Breakfast Casserole

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.

That’s why there’s a plethora of make-ahead breakfast/brunch type goodies here.  From our Eggs Benedict Casserole to Cheesy Hash Brown Bake.  And more dreamy bakes to wake up to…

English Muffin Breakfast Casserole

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.

English Muffin Breakfast Casserole 2

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.

English Muffin Breakfast Casserole 3

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?

Please give us a rating and comment below. We love hearing from you!

English Muffin Breakfast Casserole

English Muffin Breakfast Casserole

5 from 3 ratings
This English Muffin Breakfast Casserole is easy and can be prepped the night before. Simply bake the next morning and enjoy a delicious hot breakfast with your family and friends!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 15 servings
Author: Amy Dong

Ingredients  

  • 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

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, 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)

Calories: 334kcal | Carbohydrates: 7g | Protein: 18g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 2454mg | Potassium: 407mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2300IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 3mg
Course: breakfast/brunch
Cuisine: American
Method: Oven

 Source:  Chew Out Loud, inspired by allrecipes

We’ve got you covered where make-ahead breakfast/brunch is concerned!

  1.  Eggs Benedict Casserole.  If you like the flavor of eggs benedict but can do without the morning hassle, try this casserole!

Eggs Benedict Casserole 3

  1.  Cheesy Hash Brown Casserole.  We used ham in this dish, but sausage and bacon will do just as well.  It is cheesy good!

Cheesy Ham 'n Hash Brown Bake 5

  1.  Mexican Breakfast Enchilada Casserole.  This gets recipe requests all the time.  Bring it to your next gathering and watch it go.

chicken enchilada casserole

  1.  Baked French Toast with Streusel.  On the sweet side of things, this make-ahead brunch favorite is a fail-proof pleaser every time.

French Toast Casserole Brown Sugar Streusel

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Recipe Rating




18 comments

    • Tina warner
    • 5 stars

    This is my go to breakfast casserole! Make it often. Can you freeze it for a few days though?

      • Amy Dong

      Yes, you can freeze baked/cooled casserole. So glad you love it!

    • Jordan

    Love this recipe! Can I prep this up to 36 hours in advance or is that too long before baking?

      • Amy Dong

      Yes, you can prep in advance and bake when ready to eat!

    • Joine

    Going to try this New Years Morning – but I want to issue a challenge – when I first saw this I thought there was sausage and gravy in this and I was so excited – what I want to know if there would be a way to put the S&G in this and it would thicken when it cooks, so everything would be soaked with the S&G? I tried 5 new recipes this Christmas and only yours made the grade to be kept

    • Lisa

    This was yummy! I doubled the eggs

    • Ann

    Do you think you could use hashbrowns as a base in place of the english muffins?

      • chewoutloud

      Yes, Ann, you should be able to. Thanks for being here today!

    • Jim Tyrone

    Do you take the casserole directly from the refrigerator to the oven?

      • chewoutloud

      Yes, I usually do, but I let it sit out at room temp while oven is preheating. Adjust your bake time according to temperature of casserole and individual oven. Hope you enjoy it! 🙂

    • Amber

    Our French bulldog absolutely ADORES plain full fat Greek yogurt. She gets a heaping tablespoon every night and its been helpful for her itchies and her stinky backside

      • chewoutloud

      That’s so funny 🙂 Our bulldog will eat anything! She also is super sensitive with skin issues…a bully thing for sure 🙂

    • Stephanie

    Looks amazing. Re: Acidophilus… I’m thinking that when you bake this, you kill all the little helpful Acidophilus dudes, just sayin’.

      • chewoutloud

      Yeah, quite possibly 🙂 Somehow yogurt still feels more healthy than sour cream. 😉 Enjoy!

    • Brittany White

    Does it have to sit overnight?

      • chewoutloud

      It helps to sit at least a couple hours so the egg mixture soaks into the muffins. Doesn’t have to be overnight, but if you have a couple hours in the morning to let it sit, that would work 🙂

        • Debbie

        Do the muffins come out soggy?

          • chewoutloud

          Debbie, if you bake the casserole long enough (pending your oven) then it shouldn’t be soggy at all. If top starts browning quicker than center is cooked, just loosely cover with foil while it bakes.

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