Egg McMuffin Casserole

Kim

Where did my weekend go?!  My kids had school on Saturday to make up for one of the missed days due to the storm.  School. On Saturday!  It’s not even right.  It was only a half day, but it really screwed up my weekend.  I shouldn’t complain however, there are far worse things going on right now. For those of us who enjoy a super easy meal, I gotcha covered.  This Egg McMuffin Casserole is SO easy, and unlike other breakfast casseroles, it doesn’t have to sit for hours before baking…but it can!  We had this for dinner, but obviously, it would be good for breakfast too!

Egg “McMuffin” Casserole 

4 English muffins, split *I used Nature’s Own 100 calorie multi-grain
6 oz Canadian bacon
1 cup cheddar cheese *I used a blend of cheeses
4 eggs *I used half Egg Beaters & 2 Eggland’s Best eggs
1 1/4 cup skim milk
salt
pepper

  • Preheat over to 325 degrees F.
  • Grease an 8-inch square baking dish.
  • Cube English muffins and chop Canadian bacon.
  • Add half of the cubed English muffins in a single layer.
  • Top with half of the Canadian bacon and 1/2 cup of the cheese.
  • Layer the remaining English muffins and Canadian bacon 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 45 to 50 minutes.
adapted from 
Verdict? This was good.  It tasted like the traditional breakfast casseroles I have made in the past, not really an Egg McMuffin from the golden arches, but that could be b/c I altered the recipe some and did not use American cheese, which is what is on a McMuffin.  I like the fact that it only has to sit for an hour, but can sit all day.  Of course, Mr. Three is allergic to eggs, so he had something different. But knowing him, he would not have eaten it anyway!  It also can be whipped up super fast, so if you wanted to put it together in the morning and leave it until dinner time, you could. (Or the night before, to have for breakfast.)  We had grits on the side, because grits are super awesome, and grapes. Easy peasy.   
 
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Makin’ it Mo’Betta

10 thoughts on “Egg McMuffin Casserole”

  1. says:

    I love breakfast casseroles, they always remind me of Christmas for some reason.

    School on saturday does suck! Lots of schools up here had it too because of the snow last week.

    Reply
  2. says:

    Looks great! I love breakfast casseroles. Thanks for sharing at Must Try Monday.

    Reply
  3. says:

    I love breakfast casserole! I found you from the dedicated house.

    Reply
  4. says:

    This looks good! Thanks for stopping by my blog and commenting.

    Reply
  6. says:

    Whoa I can't believe your school actually attempted to make up for the missed days! I haven't heard of that going down in NYC.

    Reply
  7. says:

    What a great casserole! It sounds delicious!

    Reply
  8. says:

    This looks so yummy! I’ve featured it this week over on the Mrs – come on by & check it out!!

    Crystal
    MrsHappyHomemaker.com

    Reply
  9. Skippy Mardon says:

    I thought that I was allergic to eggs, but it turns out that I’m actually allergic only to the egg whites, and not the yolks which contain Lutein and other nutrients.

    Reply

    1. Yes I think people are often only allergic to one or the other. Some can tolerate them baked into things too. Food allergies are crazy. My son outgrew his egg allergy & can tolerate peanuts now, but still highly allergic to tree nuts…

      Reply

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