Egg McMuffin Casserole Recipe

This comforting Egg McMuffin Casserole is a breakfast crowd-pleaser as well as being effortlessly make-ahead! Soaking the English muffins overnight makes the bread go soft and custard-like, which along with the salty Canadian bacon adds a savory richness to this bake that is so satisfying on a Sunday morning.

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Egg McMuffin Casserole Recipe Ingredients

• 8 English muffins, split and roughly chopped into chunks
• 12 oz sliced Canadian bacon (or ham), chopped into squares
• 2 1/2 cups shredded sharp cheddar cheese (divided use)
• 10 large eggs
• 2 1/2 cups whole milk
• Salt and black pepper to taste

How To Make Egg McMuffin Casserole Recipe

1. Prep the pan: Generously grease a 9×13-inch baking dish with cooking spray or butter. Don’t be stingy here; eggs love to stick!
2. Chop the goods: Cut the split English muffins into 1-inch cubes (leave the crusts on!). Chop the Canadian bacon into similar-sized squares.
3. Layer one: Scatter half of the English muffin cubes into the bottom of the dish. Top evenly with half of the chopped Canadian bacon. Sprinkle with 1 cup of the shredded cheddar cheese.
4. Layer two: Repeat the process: scatter the remaining muffins, then the rest of the bacon, followed by another cup of cheese (save the last 1/2 cup for later!).
5. Whisk the custard: In a large bowl, whisk the eggs, milk, salt, and pepper vigorously until fully combined and frothy.
6. Soak: Pour the egg mixture evenly over the entire casserole, making sure every piece of bread gets wet. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the dense muffins to absorb the liquid.
7. Bake: Preheat oven to 325°F (165°C). Remove the plastic wrap. Sprinkle the reserved 1/2 cup of cheddar cheese over the top. Bake for 45–50 minutes until the center is set and the top is golden brown.
8. Rest: Let the casserole sit on the counter for 5 full minutes before slicing. This sets the custard so you get clean squares instead of a scrambled mess.

Recipe Tips!

• Overnight Magic: The English muffins need time to drink up the milk. If you bake it immediately, you’ll have dry toasted bread floating in scrambled eggs. Give it at least 2 hours to transform into a savory bread pudding.
• Canadian Bacon Swap: Canadian bacon is lean and salty, perfect for this. If you use regular bacon, cook it crisp first! Ham steak cubes also work beautifully.
• The Wiggle Test: The casserole is done when the center jiggles slightly as a whole unit, not like liquid water. If it’s too liquid, give it 5 more minutes.
• Sharp Cheese: Use sharp or extra-sharp cheddar. The strong flavor cuts through the rich egg and milk custard better than mild cheese, which can get lost.

What To Serve With Egg McMuffin Casserole Recipe?

This Egg McMuffin Casserole Recipe is a heavy hitter that needs something bright! A fresh Fruit Salad with melon and citrus adds a necessary acidic pop to the meal. For a green element, serve with a simple Arugula Salad dressed with lemon vinaigrette! If you are feeling festive, a pitcher of Mimosas or spicy Bloody Marys turns this into the ultimate holiday brunch.

How To Store Egg McMuffin Casserole Recipe

• Refrigerate: Store leftovers covered in the fridge for up to 3 days. It reheats incredibly well!
• Reheat: Microwave individual squares for 60-90 seconds, or cover the dish with foil and warm in a 325°F oven for 20 minutes.
• Freeze: You can freeze the baked casserole! Wrap individual slices in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Egg McMuffin Casserole Recipe Nutrition Facts

• Calories: 350 kcal
• Fat: 18g
• Carbohydrates: 25g
• Protein: 22g

Nutrition information is estimated per square (serves 12).

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