Egg McMuffin Casserole
This quick and easy Egg McMuffin casserole has all the flavors of the McDonald’s breakfast staple in a convenient breakfast casserole you can prep the night before! This hearty breakfast will please fast food lovers and save you money you would spend hitting the drive thru in the morning.
McDonald’s breakfast is a real treat for us.
We love it, especially Egg McMuffins, the classic cheesy egg sandwich on toasted buttery English muffins.
Yum!
I wish we could hit the drive thru every morning for them, but that wouldn’t be easy on the wallet.
I’d make a copycat Egg McMuffin at home so I could enjoy the taste anytime, but making breakfast sandwiches isn’t always time effective because they require hands on time in the morning that I often have.
Enter this Egg McMuffin casserole.
It takes all the flavors we know and love from McDonald’s famous breakfast sandwich and puts them in a delicious, easy to make casserole.
It feeds a crowd for the fraction of the cost of treating the family to a fast food breakfast feast.
Plus, you can do the prep the night before if you’re a night owl like me and just pop this in the oven the morning you want to serve it.
Morning chaos controlled.
Ingredients
To make this you’ll need:
- English muffins– The muffin part of “McMuffin,” English muffins are the base for this casserole. There really is no substitute. Split them open.
- Canadian bacon– Sliced
- Cheese– Shredded cheddar
- Eggs
- Milk– Whole milk. You could substitute half and half but I don’t recommend using skim milk as it won’t give you the same rich and creamy outcome.
- Salt and pepper– To taste
How to Make
Egg McMuffin casserole is very easy to make!
To do it, start by roughly chopping the muffins slices and the Canadian bacon.
Add half of the chopped muffins in a single layer to the bottom of a 9×13″ dish you’ve sprayed with nonstick spray.
Spread half the chopped bacon over top, followed by one cup of the cheese.
Repeat the layers adding the remaining chopped English muffins over top, followed by the rest of the meat and another cup of cheese.
Set the casserole aside.
In a large mixing bowl, crack the eggs and whisk in the milk, salt, and pepper until the mixture’s smooth.
Pour the egg mixture evenly out over the casserole.
Tightly seal the casserole dish with plastic wrap and refrigerate for at least two hours but up to overnight.
When you are ready to heat the casserole, remove the plastic wrap and sprinkle the remaining cheese evenly out over top.
Bake it at 325 degrees for 45-50 minutes or until the eggs are set.
Let the casserole rest for 5 full minutes before slicing and serving.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container or tightly wrapped in the casserole dish in the fridge.
Reheat individual portions in the microwave until warmed through or the entire remainder of the casserole in a hot oven until warmed through.
Tips and Tricks
- You can use kitchen or poultry sheers to cut the muffins or Canadian bacon. The sheers slice through both with ease, whereas using even the sharpest knife can still sometimes tear.
- Don’t cut the muffin slices too small or they won’t hold up as well. A rough chop is fine, meaning you can use slightly bigger pieces.
- Salt can be hard to measure when shaking or pouring from the salt container. Pour or sprinkle some into your hand, and take a pinch from your hand.
- Save time in the morning by making the casserole the night before.
- Make sure you let the casserole set for at least 5 minutes. This helps make slicing and serving it a bit easier because it firms up a bit.
Other Make Ahead Breakfast Casseroles
This Egg McMuffin breakfast casserole is a delicious, money saving alternative to hitting up the Golden Arches each morning that you can make ahead of time.
Make it and enjoy!
Looking for other make ahead breakfast casseroles?
Try these:
- Monte Cristo Casserole
- Amish Breakfast Casserole
- Chile Rellenos Breakfast Casserole
- Italian Breakfast Bake
If you’ve tried this easy EGG MCMUFFIN CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Egg McMuffin Casserole
Ingredients
- 8 English muffins split
- 12 oz sliced Canadian bacon
- 2 1/2 cups shredded cheddar cheese
- 10 eggs
- 2 1/2 cups whole milk
- salt & pepper to taste
Instructions
- Lightly spray a 9x13" casserole dish with non stick cooking spray. Set aside.
- Roughly chop the muffins slices. Then do the same with the Canadian bacon. Set aside.8 English muffins, 12 oz sliced Canadian bacon
- Add half of the chopped muffins to the bottom of the dish, in a single layer. Spread half the chopped bacon over top, followed by one cup of the cheese.2 1/2 cups shredded cheddar cheese
- Repeat the layers adding the remaining chopped English muffins over top, followed by the rest of the meat. Sprinkle another cup of shredded cheddar evenly out over top.
- In a large mixing bowl, crack the eggs. Add in the milk, salt, & pepper and whisk together until the mixture's smooth.10 eggs, 2 1/2 cups whole milk, salt & pepper
- Pour the egg mixture evenly out over the casserole.
- Using cling wrap, tightly seal the dish and refrigerate for two hours or up to overnight.
- Remove the plastic wrap, sprinkle the remaining cheese evenly out over top of the casserole and bake at 325 degrees for 45-50 minutes.
- Let the casserole rest for 5 full minutes before slicing & serving.
Notes
- You can use kitchen or poultry sheers to cut the muffins or Canadian bacon. The sheers slice through both with ease, whereas using even the sharpest knife can still sometimes tear.
- Don’t cut the muffin slices too small or they won't hold up as well. A rough chop is fine, meaning you can use slightly bigger pieces.
- Salt can be hard to measure when shaking or pouring from the salt container. Pour or sprinkle some into your hand, and take a pinch from your hand.
- Save time in the morning by making the casserole the night before.
- Make sure you let the casserole set for at least 5 minutes. This helps make slicing and serving it a bit easier because it firms up a bit.
Nutrition
recipe adapted from Plain Chicken
