Recipe Background
English Breakfast Casserole embraces the desire for a big breakfast with appropriate gusto! Fluffy, zesty seasoned eggs and bites of tantalizing English muffins and succulent crisp bacon, with a blanket of melty cheese and savory sausage, is just what you need to wake up happy in the morning! It's a substantial and delicious breakfast that brings all the favorites together. English Breakfast Casserole is positively guaranteed to give you positive feelings!
English Breakfast Casserole embraces the desire for a big breakfast with appropriate gusto! Fluffy, zesty seasoned eggs and bites of tantalizing English muffins and succulent crisp bacon, with a blanket of melty cheese and savory sausage, is just what you need to wake up happy in the morning! It's a substantial and delicious breakfast that brings all the favorites together. English Breakfast Casserole is positively guaranteed to give you positive feelings!
Ingredients
- extra-virgin olive oil to taste
- 1 (16-ounce) package bacon diced
- 1 pound ground breakfast sausage
- 12 English muffins not split and cut into 4 wedges
- 1 stick butter melted
- 1 1/2 cups sharp cheddar cheese grated
- 1 1/2 cups Monterey Jack cheese grated
- 9 eggs beaten
- 1/2 cup whole milk
- 1 cup sour cream
- salt to taste
- 2 teaspoons black pepper
- 2 teaspoons Creole seasonings
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1/2 cup green onions chopped, for topping
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch casserole dish with cooking spray.
- In a pan over medium heat, add the olive oil.
- Add the diced bacon to the hot oil and cook, while stirring, until crisp, about 5-7 minutes.
- Using a slotted spoon, transfer the bacon pieces to a paper-towel-lined plate.
- In the same skillet with the hot bacon drippings over medium heat, add the ground sausage and cook, while crumbling, until it is no longer pink, about 5-7 minutes.
- Transfer the sausage to a plate.
- In the prepared casserole dish, add the English muffin pieces and the melted butter and toss to coat.
- In a bowl, add the cheddar cheese and the Monterey Jack cheese and toss to combine.
- Reserve 1 cup of the cheese mixture.
- In a large bowl, add the eggs, the remaining cheese mixture, the milk, the sour cream, the salt, the black pepper, the Creole seasoning, the garlic powder, the onion powder, and the chili powder and whisk to combine.
- Add the bacon to the egg mixture and whisk to combine.
- Add the egg mixture to the casserole dish, pressing the English muffin pieces down so they can absorb the liquids.
- Top the egg mixture with the reserved cheese mixture and the sausage.
- Allow the casserole to sit for at least 30 minutes and up to overnight wrapped in plastic wrap in the refrigerator.
- Uncover the casserole and bake until the eggs are set, about 45-50 minutes.
- Serve topped with the green onions.
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