Chopped English muffins, sausage, cheese, eggs and milk. I mixed this up in the morning and we ate this for lunch. Chicken Legs recommends serving this with some maple syrup. I gave it a try with the syrup and it was really good. This would be great for an easy weekday breakfast, brunch, or even overnight guests. Serve this with some fresh fruit for a complete meal!
**I used Bay's English Muffins in this casserole. They are in the refrigerated section of the grocery store. I think they hold up really well in this casserole and don't get soggy.**
Sausage McMuffin Casserole
- 4 English muffins, split (Bays)
- 8oz breakfast sausage, cooked and crumbled
- 1 cup cheddar cheese
- 4 eggs
- 1 1/4 cup milk
Grease an 8-inch square baking dish. Cut each half of the English muffins into 6 pieces. Add half of the cubed English muffins in a single layer. Top with half of the sausage and 1/2 cup of the cheese. Layer the remaining English muffins and sausage 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.