English Muffin Breakfast Casserole with Bacon
This English Muffin Breakfast Casserole is full of cheese and bacon, fluffy eggs, and English muffins that end up being both soft and crispy.
Servings: 10
Calories: 658kcal
Ingredients
- 8 tablespoon unsalted butter cut into cubes
- 10 English muffins
- 10 strips of bacon cooked and roughly chopped
- 18 large eggs
- 1 ½ cups half and half
- 1 ½ cups heavy cream
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 2 cups sharp cheddar cheese grated
- 1 tablespoon fresh chives minced (for garnish)
- hot sauce optional
Instructions
- Preheat the oven to 375 degrees F. Grease a 9x13-inch baking dish and set aside.
- Cut or tear the English muffins into bite-sized pieces and scatter them in an even layer in the prepared baking dish.
- Mix the half of the shredded cheddar and all of the chopped bacon throughout the English muffin pieces.
- Whisk the eggs, half and half, heavy cream, and spices together. Pour egg mixture over the English muffins pieces/cheese/bacon.
- Scatter the cubes of butter over the top of the casserole and top everything with the remaining grated cheese.
- Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.
- Remove the casserole from the oven and top with the minced chives.
- Add some hot sauce (optional, but definitely recommended) to your portion before eating.
Notes
- The casserole is done when the top is golden brown and the middle is only just slightly jiggly.
- This dish reheats well, if you have leftovers. Just pop it in the microwave for a bit.
Nutrition
Serving: 1 | Calories: 658kcal | Carbohydrates: 31g | Protein: 27g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 446mg | Sodium: 1116mg | Fiber: 2g | Sugar: 3g