This English Muffin Breakfast Casserole with Sausage is a hearty breakfast that everyone will love! It features bites of English muffin baked with flavorful breakfast sausage in an egg and half-and-half batter. It's a simple, savory, and oh-so-tasty way to start your day!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Servings: 8
Calories: 439kcal
Ingredients
1poundbreakfast sausage
6English muffins(1 package)
2tablespoonsbuttermelted
8eggs
½cuphalf and halfor milk
1teaspoonsalt
1teaspoonpepper
1cupshredded cheddar cheeseor American cheese
Dip (optional)
maple syrup
Instructions
Preheat oven to 350˚F.
Cook sausage in a large skillet over medium heat, breaking up as you stir. Once cooked through, remove from skillet and set aside.
To prep the casserole, cut the english muffins into bite-sized pieces. I usually do about 1.5-2 inch pieces.Whisk the eggs together with the half and half, salt, and pepper.
To assemble the casserole, place the cut english muffin pieces in a medium sized (I used a 2 quart) casserole dish. Drizzle the butter over them and toss to coat.Add the sausage over the top and gently stir to let it distribute throughout the english muffin pieces.Pour the egg mixture over the top of the casserole, then top with cheese.
Bake for 30-40 minutes or until the eggs have cooked through. Cut into 8 squares and serve plain, or with syrup for dipping.
Notes
How to Store: Baked breakfast casserole can be stored in an airtight container:
in the fridge for 3-4 days
in the freezer for up to 1 month
How to Freeze:
To freeze before cooking:Follow the instructions and assemble the casserole as directed, but don't bake. Instead, wrap the casserole dish tightly in plastic wrap followed by aluminum foil and store in the freezer for up to 2 months. When you're ready to serve, thaw overnight in the fridge, then bake as directed. You may need to add some time to the baking time to ensure that the casserole heats all the way through.
To freeze after cooking:Assemble and bake the casserole as instructed, then allow it to cool completely to room temperature. Once it's cooled, wrap the whole dish or individual slices in plastic wrap followed by foil, then store in the freezer for up to 3 months. When you're ready to serve, thaw overnight in the fridge if frozen, then warm in the oven or warm individual slices in the microwave until heated through.