Egg McMuffin Casserole Recipe

This is a straightforward homemade version of McDonald’s Egg McMuffin — turned into a casserole that’s hearty, cheesy, and way more chill than waiting in the drive-thru. Great for feeding a sleepy crowd or meal-prepping breakfast without thinking too hard.

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Quick Summary

• Prep time: 10 mins
• Cook time: 45–50 mins
• Flavor: cheesy, savory, breakfast-y
• Great for: busy mornings, brunch parties, Sunday scaries

Why I Like This Recipe

Okay look, I love a good Egg McMuffin. Always have. But dragging myself out in public before 10am? Not ideal. This casserole gets you the same flavor — toasty muffin pieces, melty cheese, salty Canadian bacon — all in one pan. You can make it the night before, bake it while your coffee brews, and feel like you’ve got your life together. Sort of.

Ingredients

• 8 English muffins, split — chop ’em rough
• 12 oz sliced Canadian bacon — salty, lean, perfect for layering
• 2½ cups shredded cheddar cheese
• 10 eggs
• 2½ cups whole milk
• Salt & pepper to taste

How To Make Egg McMuffin Casserole

1. Spray your dish: Grease up a 9×13″ casserole dish. Not the time to skip this.
2. Chop the goods: Roughly cut the English muffins and Canadian bacon. Big chunks are fine — don’t overthink it.
3. Layer it up (round one): Half the muffins → half the bacon → 1 cup cheddar.
4. Repeat: Rest of the muffins → rest of the bacon → another cup of cheddar.
5. Mix the eggs: In a big bowl, whisk the eggs with milk, salt, and pepper until smooth. Like really whisk. Pour this mix evenly over the layers.
6. Wrap and chill: Cover with cling wrap and let it hang out in the fridge. Two hours minimum, overnight is best.
7. Bake it: Remove wrap, top with the last of the cheese, and bake at 325°F for 45–50 minutes.
8. Let it rest: This is important. Let it sit for 5 full minutes before slicing. Helps it firm up and not fall apart.

Tips for Success

• Don’t chop the muffins too small — you want texture.
• Use kitchen shears for slicing bacon + muffins. It’s weirdly satisfying.
• Whisk the eggs well. No one wants scrambled blobs floating in milk.
• Overnight chill = best texture. It soaks and bakes like a dream.
• Let it rest before cutting — you’ll get cleaner slices.

Storage and Reheating

• Fridge: Store leftovers covered for up to 4 days.
• Freezer: Yep, it freezes well. Wrap slices individually. Reheat straight from frozen.
• Microwave: About 1–2 minutes for a slice. It actually reheats pretty well.
• Oven or air fryer (crispy edges): Reheat at 300°F for 10–12 mins. Cover with foil if it browns too fast.

FAQs

Common Mistakes and How to Dodge Them

• Why is my casserole soggy? Probably didn’t let it chill long enough or added too many wet extras (like raw veggies).
• Cheese burned on top? Oven too hot, or you baked too long. Tent it with foil if it browns early.
• Why did it puff up weirdly? Eggs expand when hot — totally normal. It settles back down as it cools.
• Muffins got mushy. They soaked too long and you didn’t let it rest. Next time, bigger chunks and 5+ minutes resting after bake.
• Mine’s undercooked in the middle. Every oven’s different. Bake until the center is set and a knife comes out clean-ish. Add 5 mins if needed.

Nutrition Facts (Per Serving)

• Calories: 416 kcal
• Carbohydrates: 28g
• Protein: 28g
• Fat: 21g
• Saturated Fat: 10g
• Cholesterol: 241mg
• Sodium: 870mg
• Fiber: 1g
• Sugars: 4g