This eggy casserole is an impressive way to start the weekend with a hearty and filling meal! Perfect for a group! It’s easy and made in one dish!

English muffins were on a BOGO (buy one, get one) sale at my favorite grocery store, so naturally, I had to buy them. It was the perfect opportunity to make one of my favorite brunch dishes – Bacon, Egg, and Cheese English Muffin Casserole. It’s an easy way version of the classic Bacon, Egg, and Cheese sandwich that feeds 6-8 hungry folks in one pan.

English muffins that come pre-sliced will also save time as they only require separating. In

Hack #1 – Clean workspace

pan, spray on dishwasher door — Hack: spray non-stick oil on the dishwasher door, any excess is washed away with the next load.

The prep work is easy, thanks to a couple of hacks. Non-stick spray is the quickest way to prep the baking dish and the foil covering.

Hack #2 – Easy bacon

raw bacon and cooked bacon on paper towels — Hack: Cook bacon in the microwave. Clean is a breeze!

Using the microwave to cook the bacon saves time, effort, and clean-up. Paper towels are essential! Use them to line the plate (to absorb the grease) and cover the bacon to keep the inside of the microwave clean. Remove the bacon after it’s cooked to a dry paper towel and break in half. Twelve pieces are needed. See Cooking Bacon for more tips

Hack #3 – Avoiding eggshells

Eggs in bowl — Hack: Break eggs individually and add to bowl

Break the eggs, one at a time, into a ramekin or measuring cup and add to a large bowl. It doesn’t add any more time, and it can save a TON of time as it prevents the arduous task of fishing out shells. (This would be the voice of experience speaking!)

Egg mixture in bowl — Whisk the eggs and add the milk, season and onio.

To the eggs, add in the sour cream, milk, seasonings, and chopped onion.

pan lined with assemble muffin slices — Layer the baking pan with muffins, cheese slices, and bacon

Assemble the baking dish with English muffin halves, a slice of cheese, and a piece of bacon. The muffins should be slightly upright in alternating layers. Pour the egg mixture into the pan and cover with the foil (spray side down).

assembled casserole in pan — Pour egg mixture over muffins

Bake for about a half-hour and remove the foil and continue baking for another 20 minutes. Remove the casserole from the oven and let it sit for a few minutes before topping it with a sprinkle of onions and black pepper and parsley if desired.

Finished casserole — Let rest 5 minutes before adding garnish

Hack #4 – Zhoosh it!

The beauty of this dish is the flexibility to add a variety of other flavors, colors, and textures. Add some warmth or heat with chopped jalapeno peppers or a little cayenne pepper. Bell peppers or sweet mini-peppers will add color and flavor. If you like mushrooms, go ahead and add them too! A little Italian or Cajun seasoning is an easy way to zhoosh up this recipe.
Be creative, have fun and enjoy!

Coffee, casserole and orange on plate — Start the weekend with a hearty breakfast!

Bacon, Egg, and Cheese English Muffin Casserole

Recipe by Jane BruceCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

minutes

Baking Time

hour

Your favorite breakfast sandwich is transformed into a casserole that serves a crowd. This one-dish breakfast is easy to assemble and clean-up is a breeze. Hearty English muffins layered with bacon and cheese are baked in a custardy egg mixture for a hearty and satisfying breakfast.

Ingredients

6 English muffins, halved
6 slices bacon
12 slices American cheese
6 large eggs
1 ½ cups whole milk
½ cup sour cream
¼ teaspoon salt
1/8 teaspoon ground black pepper
¼ cup chopped red onion divided
Optional: dried parsley for garnishing

Directions

Prep: Preheat oven to 350°F. Lightly spray a 2-quart baking dish and one side of a sheet of foil (to cover the baking dish) with non-stick oil. Slice or separate the English muffins in halves. Chop the onion. Line a large (microwave safe) plate with a double layer of paper towels.
Place the six strips of bacon on the lined plate and cover with another paper towel. Microwave in increments of 2 minutes until bacon is crispy (around 6 minutes total). Transfer bacon to a dry paper towel. Break slices in half.
Break each bacon piece in half. Arrange muffin halves, bacon, and cheese slices slightly upright in the prepared dish, alternating layers.
In a large bowl, whisk together the eggs, milk, sour cream, salt, pepper, and 3 tablespoons of the chopped onion until combined. Pour egg mixture over the baking dish. Cover with foil sprayed side down.
Bake until puffed and set around the edges, 25 to 30 minutes. Uncover and bake until the center is just set, 18 to 22 minutes more. Let sit for 5 minutes. Top with remaining 1 tablespoon chopped red onion and a sprinkle of black pepper.

Notes

Non-stick oil substitute: Butter or canola oil
Red onion substitute: Chives, yellow onion, scallion
Zhoosh it: Add zing with chopped jalapeno or a ¼ teaspoon cayenne pepper. Add color with chopped bell or mini-sweet peppers. Add texture with sliced mushrooms. Be creative!
Bacon: Bacon can be made on the stovetop or in the oven.