English Muffin Breakfast Casserole

Yield: 10 servings

English Muffin Breakfast Casserole

The ultimate all-in-one breakfast solution? A buttery make-ahead English Muffin Breakfast Casserole with fluffy eggs, savory ham, and melty Gruyere cheese! As delicious as it is convenient for a holiday brunch or a lazy Sunday breakfast.

Prep Time 15 minutes

Cook Time 35 minutes

Minimum Chill Time 2 hours

Total Time 2 hours 50 minutes

Ingredients

6 English muffins, split and cut into 1-inch pieces
2 ½ cups diced ham (or Canadian bacon)
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Gruyere cheese, divided
10 eggs
2 cups half and half (or whole milk)
½ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ cup melted butter
Optional garnish: chopped chives, scallions or parsley

Instructions

Grease a 9x13-inch (3 quart) baking dish with butter or baking spray. Preheat oven to 425° F.
Place the English muffin pieces on a parchment paper lined sheet pan in a single layer. Place in preheated oven for 12 minutes to toast. Remove from oven and turn oven off.
Spread half of the English muffin cubes in the bottom of the baking dish; add half of the ham and sprinkle ½ cup of each type of cheese; top with remaining English muffin pieces.
In a large bowl, whisk eggs, half and half, salt, pepper, garlic powder and onion powder until well combined. Pour over English muffin mixture, using a fork or spoon to press down slightly to make sure all of the bread is soaked.
Sprinkle with remaining half of the ham and cheese onto the casserole. Seal tightly with plastic wrap and refrigerate at least 2 hours or overnight.
When ready to serve: Heat oven to 350° F. Remove casserole from refrigerator while oven heats. Uncover casserole and drizzle melted butter on top. Bake 35-45 minutes until golden brown and knife inserted in center comes out clean.
Remove casserole from oven and let sit 10-15 minutes to set up before serving. If desired, sprinkle with chives, scallions or parsley.

Notes

Swap ham for Canadian bacon, regular bacon or browned ground sausage.

Choose your favorite cheese

Add a pinch of crushed red pepper if you want a little kick.

Try a sprinkle of paprika on topThe melted butter on top before baking helps complete the breakfast sandwich flavors in this egg casserole.

STORING:

Leftover egg casserole must be refrigerated within two hours. When refrigerated and tightly wrapped, you have three to four days to enjoy this dish.

Freeze -

According to the USDA, make-ahead egg casseroles can be frozen only after cooking. It will keep in the freezer for up to three months.

Reheat -

Cover in foil and heat in the oven at 350 until hot. If you need to add a bit of moisture, sprinkle with milk or water before heating.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 480Total Fat: 33gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 284mgSodium: 992mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 27g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.