This English Muffin Egg Casserole Will Make Mother's Day Brunch Delicious

English Muffin Breakfast Sandwich with Bacon Fried Egg and Cheddar

Instructions. Grease a 9x13-inch (3 quart) baking dish with butter or baking spray. Preheat oven to 425° F. Place the English muffin pieces on a parchment paper lined sheet pan in a single layer. Place in preheated oven for 12 minutes to toast. Remove from oven and turn oven off.

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Preheat your oven to 350 degrees Fahrenheit. Heat a skillet to medium-high heat and cook the ground sausage until browned. Drain the sausage fat. Add the cheddar cheese, garlic powder, black pepper, and salt. Spread the eight muffin halves on a baking sheet, and evenly distribute the sausage and cheese across them.

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Add the English muffin pieces, pork, cooked veggies, and sun dried tomatoes to the greased casserole dish. Mix until combined. Dollop the goat cheese all over the casserole and then toss everything together. In a large bowl, whisk the large eggs together. Add milk, salt, and pepper to the eggs and whisk until combined.

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Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over English muffins and ham; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Place large pan over strata, place heavy pan on top. ( So all ingredients will be covered in egg.

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Instructions. Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, place 1 tablespoon unsalted butter in a 9x13-inch baking dish and let sit at room temperature until softened. Split 6 English muffins, cut into 1-inch pieces, and place on a rimmed baking sheet in a single layer.

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Transfer to a paper towel-lined plate. Step 4. Meanwhile, add the eggs, milk, 1 teaspoon salt and ½ teaspoon pepper to large bowl; whisk to combine. Step 5. To assemble, sprinkle half of the sausage, then half of the cheese onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer.

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Preheat oven to 350 degrees F. Grease a 13×9 inch casserole dish. Step 2 - Cut bread. Cut the English muffins into 1 inch cubes. Step 3 - Layer casserole. Add half of the English Muffin cubes to the casserole dish. Sprinkle with half of the cheese and half of the ham cubes.

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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.

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Hide Images. 1. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of the English muffins in bottom of dish; add Canadian bacon and 1 1/2 cups of the cheese; top with remaining English muffins. 2. In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well.

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Preheat oven to 400 degrees. Spray a 9×13 baking dish with non stick spray or grease with butter. Place the English Muffins on a cutting board and use a serrated knife to split them in half. Then, cut each half into six pieces. In a large bowl whisk together the eggs, half & half, mustard, hot sauce, and salt & pepper to taste.

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Whisk the eggs together with the half and half, salt, and pepper. To assemble the casserole, place the cut english muffin pieces in a medium sized (I used a 2 quart) casserole dish. Drizzle the butter over them and toss to coat. Add the sausage over the top and gently stir to let it distribute throughout the english muffin pieces.

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Gently break the yolk and cook the eggs for 2 minutes per side. When the eggs are almost done cooking, place each of the 4 slices American cheese onto each egg and let them melt. Place a piece of cooked Canadian bacon onto the bottom of the English muffin followed by the egg and the top of the muffin.

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In a large bowl, whisk together the eggs, milk, salt, and pepper. To assemble, grease the bottom and sides of a 9×13-inch baking dish with the butter. Sprinkle half the bacon, half the chives, and half the cheese into the baking dish. Add the English muffin cubes on top in one even layer.

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Instructions. In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, warm milk, egg, butter, sugar, yeast, salt, and baking powder at low speed until combined. Switch to the dough hook attachment. With mixer on medium-low speed, beat until smooth and elastic, about 5 minutes. Spray a large bowl with cooking spray.

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Top with the Parmesan cheese and shredded cheddar. In a large bowl, whisk together the eggs, Greek yogurt, milk, garlic powder, ground mustard, salt and pepper until will combined. Pour the eggs over the ham and English muffins. Cover the pan and refrigerated for at least 2 hours or up to 18 hours.

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Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight. Preheat the oven to 375 degrees F (190 degrees C). Uncover casserole and bake in the preheated oven until casserole is set.