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!
16slicespickled 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 your ingredients evenly to ensure that every bite is packed with all the delicious flavors. This also helps the casserole cook evenly.
Love a little heat? Leave the jalapeno seeds in for an extra kick. If you prefer a milder flavor, make sure to remove the seeds before chopping and adding to the casserole.
Allow your casserole to rest for 10 minutes after baking. This helps the flavors to meld together and makes it easier to slice and serve.
For serving suggestions, substitutions, and variations, see original article.
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