Egg McMuffin Casserole
This quick and easy Egg McMuffin casserole has all the flavors of the McDonald’s breakfast staple in a convenient casserole at home. 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.
Egg McMuffin Casserole: A Time and Money Saver!
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.
I love making breakfast casseroles like this one. Not only do they make my mornings run smoother, but they feed 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.
Easy Egg McMuffin Casserole
Part of the appeal of this easy breakfast casserole is how little work you need to do to prepare it. Like I mentioned before, you can do the bulk of the prep work the night before. And the prep will only take you minutes to do.
To prep the casserole, just split and rough chop English muffins. Then rough chop some Canadian bacon. Add half of the chopped muffins to the bottom of a 9 x 13 casserole dish you’ve sprayed with nonstick spray.
Next, spread half the chopped bacon over top, followed by one cup of the cheese. Then repeat this process, adding a second layer of muffins, followed by more chopped Canadian bacon and lastly more cheese.
Now that you’ve got the bulk of the casserole ready to go, it’s time to whip up your eggs.
To make the eggs, crack 10 eggs into a bowl and whisk them together with milk, salt and pepper until they are smooth, the way you would do if you were making scrambled eggs.
Now you just pour the egg mixture over the casserole dish evenly. Then cover it tightly with plastic wrap and pop it the fridge for at least 2 hours but up to overnight.
When you are ready to make it, just top it with the remaining cheese and pop it in a 325 degree oven for 45 minutes.
Cook until the eggs are set and the cheese is melted.
When it is done cooking, pull the casserole out of the oven and let it rest for a few minutes before you serve it.
TIPS & TRICKS FOR MAKING AN EGG MCMUFFIN CASSEROLE:
My Egg McMuffin Casserole is pretty easy to make. Here are some tips and tricks to make it even easier to make:
- 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. 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 & serving it a bit easier because it firms up a bit.
Other Breakfast Casseroles You’ll Love
Breakfast casseroles are a game changer for me. Some of my favorites include my Monte Cristo casserole. It’s perfect for feeding a crowd and for holiday mornings.
Another delicious vegetarian breakfast casserole that would be a fabulous holiday breakfast casserole is this cheesy asparagus frittata.
For the meat eaters, I love:
- This cheesy sausage and egg casserole from Crazy for Crust. With big flavor from the sausage, this casserole is a crowd pleaser.
- Cheesy bacon and egg casserole from the Food Charlatan. Cheese and bacon are a winning combo in my book!
- A basic egg casserole that you can dress up any way you want from Celebrating Sweets
- If you’re looking for something a little healthier and lower on carbs, then this spinach & cheddar egg bake is just the ticket.
Any of these breakfast casseroles will make your busy mornings easier, but this Egg McMuffin Casserole lets you enjoy that McDonald’s taste you love at home any time.
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.
- 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.
- 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.
- 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. 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 & serving it a bit easier because it firms up a bit.
Nutrition
