Spring is officially upon us, and when I think of spring foods, eggs immediately come to mind. After all, Easter is just around the corner so eggs are everywhere these days! This English Muffin Egg Casserole combines the flavors of a delicious Bacon-Egg-and-Cheese sandwich from your local drive-through in one make-ahead dish.
This would be perfect for an Easter Sunday brunch, but it’s also equally good as a weeknight dinner. I like to serve it with my Mixed Berry Smoothies on the side. Happy Spring!
English Muffin Egg Casserole
- ½ lb. bacon chopped (bulk pork sausage would also work well)
- ¼ cup diced mushrooms
- ¼ cup diced onion
- 3 English muffins cubed into 1-inch pieces
- 1 ½ cups grated cheddar cheese
- 5 eggs
- 1 cup half-and-half
- ¼ cup milk
- Salt and pepper to taste
- Heat a large skillet over medium-high heat. Add bacon and cook for 5-7 minutes, or until almost done, stirring frequently. Add mushroom and onion and cook for an additional 5-7 minutes, or until vegetables are tender and bacon is fully cooked. Drain.
- Arrange the English muffins in a single layer in a small baking dish (an 8-inch square dish or similar size works well). Top with the bacon and vegetable mixture, and then sprinkle with cheese.
- In a large bowl, whisk together eggs, half-and-half, milk, and a pinch of salt and pepper. Slowly pour the egg mixture into the baking dish. Cover and refrigerate for about 8 hours.
- Prior to baking, remove casserole from refrigerator and allow to sit on the counter at room temperature for about 30 minutes.
- Bake casserole, uncovered, at 350 degrees F for about 35 minutes or until eggs are completely set. After about 20-25 minutes of baking time, check the casserole -- if the top is getting too brown, cover with aluminum foil for remainder of baking.
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