Wednesday, October 10, 2012
This is one of the best breakfast casseroles that we've made. It has all the flavors of an Egg McMuffin in casserole form. This casserole is assembled in minutes the night before and baked when you are ready. I used Bays English Muffins - my favorite. They are found in the refrigerated section of the grocery store, near the milk.
Chicken Legs loved this. He wanted me to contact McDonald's and get them to add it to their menu! I agreed that this was great. I am not a fan of McMuffins, but I loved this casserole. Chicken Legs added syrup to his second piece to make this a McGriddle Casserole.
4 English muffins, split (Bays)
6 oz Canadian bacon
1 cup cheddar cheese
1 1/4 cup milk
Grease an 8-inch square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.
Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Bake at 325 degrees 45 to 50 minutes.
Cooked by Steph & Eaten by Tadd 10/10/2012