english muffin egg bake
School bells are ringing, and that means it’s crunch time in the mornings! Don’t let breakfast pass you by; instead, prep this delicious English Muffin Egg Bake the night before so that, come the next morning, you can have a hearty, filling and flavorful breakfast for the whole family to devour before they rush out the door. Made with English muffins, eggs, cheese, sausage and kale, there’s something for everyone to love in this casserole recipe.
This post is a sponsored collaboration with the Minnesota Chicken & Egg Association.
English Muffin Egg Bake Recipe
Hi hello! School is back in session and I am THIS EXCITED. Don’t get me wrong, I love my children dearly and I enjoyed spending time with them this summer; but also? I was slowly losing my sanity. And by the end of August, when we’d done all the fun things and felt waterlogged and sunburned, I think we all were ready for school to start.
Of course, a change in routine hasn’t come without its own set of challenges–namely, the mornings. When we used to be able to wake up and eat breakfast leisurely, now it’s more of a mad-dash, race-around-the-house kind of situation (mostly for yours truly, anyway) to get everyone dressed and fed and out the door in an orderly fashion (and, Lord bless us, on time). That said, breakfast is still extremely important to me and my family, so I always make sure we’ve got something good on the table so we all have the necessary energy to tackle the day. That’s where this delish English muffin egg bake comes in like a choir of singing angels.
All About Eggs!
I am partnering with the Minnesota Chicken & Egg Association for this recipe to celebrate back-to-school season and how eggs play a pivotal role in getting everyone in the family fed and full for a fun year of learning. Eggs are a nutritional powerhouse that contribute to health and wellbeing at every age and life stage — one egg alone contains 6 grams of high-quality protein and all nine essential amino acids, clocking in at 70 total calories.
Eggs are also considered one of the best baby foods for brain development. The newly released 2020-2025 Dietary Guidelines for Americans include recommendations for birth to 24 months old and specifically recommend eggs as an important first food for infants and toddlers, as well as for pregnant women and nursing mamas. Pregnant mothers in particular benefit from eating foods high in choline, like eggs, to provide lasting beneficial effects on brain health and development for babies into their school-age years.
In short, eggs are a big deal, from birth to back-to-school season and beyond. I love to make this casserole for my kids because not only is it loaded with healthy, hearty eggs, but it’s also easy to make the night before (aka, no prep work in the morning chaos!) and it keeps them full all morning long. It’s a winning situation all around.
How to Make This English Muffin Egg Bake Recipe
There are two things you need to know about this egg bake: It’s easy, and it’s make-ahead. If that’s not enough to sign you up, let me break down the steps for you to prove how simple this casserole is to make:
- Step One: Cook the sausage mixture. Once the sausage is browned, add in some kale and green onions until soft and tender.
- Step Two: Whisk together the wet ingredients. Beat a full dozen eggs with milk and cream until everything is nice and smooth.
- Step Three: Assemble the casserole: In a 13×9-inch baking dish, layer the sausage mixture, shredded cheese, cubed English muffins, and the egg mixture. Top with more of the sausage mixture and cheese.
- Step Four: Refrigerate overnight. Cover the casserole and refrigerate overnight, at least 4 hours.
- Step Five: Bake! Uncover the casserole and bake until the eggs are cooked through, covering the dish with foil if it’s getting too brown. Then, EAT.
Ingredient Substitution Ideas
This recipe is incredibly versatile in that you can make several adjustments to your taste and it will still turn out well. Here are some ideas:
- Swap the white cheddar cheese for shredded mild cheddar cheese, gouda or Swiss.
- Swap the kale for spinach, or leave it out altogether.
- Add a handful of chopped cooked bacon for extra meatiness.
- If you’re a vegetarian, you can leave the sausage out or use a meat-free sausage alternative.
If there’s anything I’ve learned in this last week of back-to-school busyness, it’s that even though our schedule has drastically changed, I still want to do my very best to care for my family while also maintaining my sanity. I’m sure I’m not alone. Do yourself a favor soon: Make this egg casserole for you and your loved ones and enjoy it all week long, whether for breakfast or dinner (or both!).Print
This hearty, strata-like breakfast casserole features fluffy eggs, sharp cheddar cheese, sauteed kale and sausage and cubes of English muffins for an all-in-one meal that’s just as good in the morning as it is for dinnertime. Perfect for school days!
- 6 English muffins, preferably day-old*
- 2 tablespoons olive oil
- 1 lb bulk mild breakfast sausage
- 2 cups chopped fresh kale
- 1/2 cup thin-sliced green onions
- 1 teaspoon salt
- 1/2 teaspoon pepper, plus more for topping
- 12 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 2 cups shredded sharp white cheddar cheese
- Spray the bottom and sides of a 13×9-inch baking dish with cooking spray. Set aside.
- Cut English muffins (do not separate into halves) into approximate 1-inch cubes. Set aside.
- In a large nonstick skillet over medium heat, heat olive oil. Add sausage; cook and crumble for 4 to 5 minutes or until browned. Add green onions and kale; cook another 2 to 3 minutes or until the sausage is sufficiently browned and cooked through and the scallions and kale are softened. Stir in salt and pepper; remove from heat.
- In a large bowl, beat eggs, milk and heavy cream until well-combined.
- Sprinkle half of the sausage mixture into the bottom of the prepared baking dish. Top with 1 cup shredded cheese, then all of the cubed English muffins. Pour the egg mixture evenly into the pan, pressing the muffin cubes down lightly to absorb the liquid. Top with remaining sausage mixture and cheese. Cover tightly with plastic wrap or foil; refrigerate for at least 8 hours or up to overnight.
- The next day, heat the oven to 350°F. Uncover the baking dish and bake casserole for 45 minutes to 1 hour. Cover the dish with foil during baking if needed if the top is getting too brown.
- Cool casserole for 10 minutes before slicing and serving. Top servings with a few extra sprinkles of pepper, if desired.
- Store leftover casserole covered in the refrigerator for up to 4 days. Reheat individual servings as needed.
- *Day-old or stale English muffins work best for this recipe, so they can soak up as much of the egg mixture while still retaining their structure (aka not turn mushy). If you have fresh English muffins, I like to cut them up and place them in the 13×9-inch pan and leave them out on the counter, uncovered, all day long so they dry out before using in the recipe.
- See the blog post for ingredient substitutions/swaps!
Keywords: sausage egg casserole, sausage strata, english muffin breakfast casserole, breakfast bake