English Muffin Breakfast Casserole

Prep Time: 30 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes (plus 1+ hour chilling) | Servings: 8–10

Ingredients

• 6 plain English muffins (preferably toasted well; Optional: Sourdough English muffins for tangy texture [comment])

• 2 tablespoons olive oil

• 1 pound bulk hot or sweet breakfast sausage (or Italian sausage; Optional: Pre-cooked chicken sausage links [comment]; substitute with 1.5 cups cooked crumbled sausage)

• ½ cup thinly sliced scallions (white and green parts, ~3 scallions; Optional: ½ shallot, finely diced, or 1 small yellow onion, diced, for deeper flavor [comment]; or 1 cup chopped mushrooms/broccoli for added veggies [comment])

• Kosher salt and freshly ground black pepper

• 12 large eggs

• 2½ cups whole milk (or 1% milk for lighter texture)

• 2 cups shredded sharp Cheddar cheese (lightly packed, ~8 oz; Optional: Swiss, Gruyère, or Monterey Jack cheese [comment]; or add 1–2 tsp Dijon mustard to egg mixture for tang [comment] )

• Optional add-ins: ½ cup halved cherry tomatoes (pressed into egg layer), 1 cup fresh spinach (layered with cheese), 1 tsp garlic powder, oregano/red pepper flakes (per [comment])

Preparation

Step 1: Preheat and Prep the Baking Dish

Generously grease a 9×13-inch baking dish with unsalted butter. Preheat oven to 350°F (175°C).

Step 2: Toast the English Muffin Cubes

• Cut English muffins into 1-inch cubes (do not halve horizontally).

• Spread cubes on a rimmed baking sheet. Toast until crisp and lightly golden (12–15 minutes). This critical step dries the bread, preventing mushing when absorbing the egg mixture [comment].

Step 3: Cook the Sausage and Aromatics

• In a medium skillet, heat olive oil over medium-high heat. Add sausage, scallions (or shallots/onion), and a pinch of salt and pepper.

• Cook, breaking sausage into crumbles with a wooden spoon, until evenly browned (4–6 minutes). Drain excess fat on paper towels.

Step 4: Whisk the Egg Mixture

• In a large bowl, whisk together eggs, milk, 1 teaspoon salt, ½ teaspoon pepper, and optional Dijon mustard, garlic powder, or herbs (e.g., oregano).

Step 5: Assemble and Chill

• Layer 1: Sprinkle half the sausage and half the cheese in the baking dish.

• Layer 2: Add toasted English muffin cubes in a single layer. Press down gently to ensure even distribution.

• Layer 3: Pour the egg mixture over the bread, pressing down to fully moisten all cubes.

• Layer 4: Top with remaining sausage, cheese, and optional veggies (e.g., spinach, mushrooms, tomatoes).

• Chill: Wrap the baking dish tightly with plastic wrap and refrigerate for at least 1 hour (up to overnight).

Step 6: Bake to Perfection

• Reheat oven to 350°F (175°C). Bake the casserole uncovered until puffed and cooked through (40 minutes). If chilled overnight, extend baking by 10–15 minutes [comment].

• Cool for 10 minutes before slicing into squares. Serve warm.

Make-Ahead & Storage

• Meal Prep: Assemble up to 24 hours in advance, refrigerate, and bake as directed.

• Leftovers: Store in an airtight container for 3 days; reheat in a 350°F oven for 15–20 minutes.

Reviews & Pro Tips

• Common Theme: Toasting the English muffins thoroughly is key to avoiding mushy texture.

• Flavor Upgrades: Add shallots instead of scallions, red pepper flakes for heat, or Dijon mustard to the egg mixture [comment].

• Cheese Swap: Swiss or Gruyère pairs exceptionally with sausage; sourdough English muffins add tang [comment].

• Vegetable Variations: Layer spinach, mushrooms, or broccoli for extra nutrition and texture [comment].

• Adaptability: Substitute cubed roasted potatoes for English muffins, or use pre-cooked sausage for quicker prep [comment].

Rating: 4/5 (Easy, crowd-pleasing, and adaptable; minor tweaks (e.g., better toasting, added spices) elevate flavor [comment].)