How to Make Bacon & Egg McMuffin Casserole - Quick, Easy & Delicious

 

This breakfast Bacon & Egg McMuffin Casserole is the ultimate make ahead morning dish. Inspired by the classic fast-food favorite, it layers buttery bits of English Muffin with crispy bacon, fresh eggs and melted cheese into one easy bake.

Perfect for brunch, holidays or busy weekdays, this simple casserole delivers all of the flavors of a bacon & egg McMuffin in a cozy, family-friendly format.

 

I have always loved McDonald's Egg McMuffins.  I would rather have one of those than a burger. There is something about those soft muffins with the egg, cheese and bacon which really pleases me to no end. I don't know what brand of English Muffins they use, but they are always nice and soft.

 

In all truth I am more than likely to make this for supper than for breakfast. I am not a person who eats huge at breakfast time. I am a breakfast grazer.  Breakfast for supper however, count me in!

This is one of my favorite breakfast casseroles. It goes together quickly and easily and is delicious when it's done. It makes a fabulous breakfast or supper. Trust me on this one!

I like it drizzled with real maple syrup.  Also, as there is just me in this house, I cut the leftovers into single sized servings and freeze them so that I can enjoy this whenever I feel the urge to indulge.

 

INGREDIENTS NEEDED

TO MAKE BACON & EGG McMUFFIN CASSEROLE

There is nothing too complicated about this dish. Simple to make and delicious to eat.

• 6 large eggs
• 2 cups (480ml) whole milk
• 1 tsp salt
• 1/4 tsp black pepper
• 1 pound bacon
• 8 ounces (240g) strong cheddar cheese
• 6 large English Muffins
• softened butter

 

   

I get my eggs from a farm up on the mountain in Tremont here in Nova Scotia. They are really lovely eggs. Sometimes you even get double yolkers.  Free range and organic.

You could use lower fat milk if you wish, but I like the richness that whole milk adds.

Don't be tempted to use already cooked bacon crumbles in this. They will end up being way over-cooked in the finished casserole. You could, however, use the partially cooked bacon that you can buy.

Use a good, well-flavored cheddar. I prefer white cheddar, but if all you can get is the orange dyed cheddar then that will also work.

We can buy large sized (thick) English muffins at the grocery store and at the farmer's market. I think the ones they sell in the grocery store are called Mrs. Dunster. If your muffins are a bit on the smaller side of size, you may need to use one or two more.

 

 

HOW TO MAKE

BACON & EGG McMUFFIN CASSEROLE

This is a really easy breakfast casserole to put together. I just love it, but then I love the Golden Arches breakfast muffins.

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9-inch square casserole dish. (Don't skip this step. I like to use real butter rather than a spray.) (My dish was actually more 7 inches by 11 inches in size.)
2. Cook the bacon in the pre-heated oven until 3/4 cooked. You want it to still be a bit flimsy as you are going to be cooking it some more in the casserole dish. (This can easily be done in the oven. You can find out how to do that here.)
3. Cut the cheese into chunks and then blitz in a food processor until crumbly. (Alternately you can just grate it, but I like the crumbles better.)
4. Cut a thin sliver from the tops and the bottoms of each muffin. Place these bits overlapping in the bottom of the casserole dish. (I place them in cut sides up.)
5. Butter the remainder of the muffins and cut them into 1-inch cubes. Place them onto a baking tray and bake in the oven for about 10 minutes, until crispy. (You are kind of making croutons here.)
6. Put them into the casserole dish. (Scatter them over top of the cut slices you have already put into the baking dish.)
7. Beat the eggs and milk together with the salt and pepper to combine. Pour this over top of the muffin cubes. (Try to get it poured over as evenly as possible.)
8. Chop the bacon and sprinkle it on top of the casserole dish and scatter on the crumbled cheese. I like to push down the muffin pieces a bit so that they absorb more of the egg/milk mixture and so that some of the cheese and bacon go down into any spaces.
9. Bake uncovered in the heated oven for 35 to 40 minutes, until golden brown and set. Let stand for 10 minutes before cutting into squares to serve.

I like to enjoy mine with maple syrup drizzled over top, but I do know people who like ketchup or brown sauce. (Steak sauce in North America. HP sauce.)

 

HINTS AND TIPS FOR A BETTER BAKE

• Use fresh eggs.
• Use stale muffins or muffins that are at least a couple of days old so that they absorb the egg custard better.
• Don't over-crisp the bacon before using as it will continue to cook and crisp up in the oven during the bake time.
• Use a well flavored cheese. I like extra strong cheddar.
• Grate or crumble the cheese yourself. Manufacturers add things to pre-grated cheese to keep it from sticking together and keep it flowing. Typically, this will be cellulose, which is a type of wood fiber. Humans cannot digest cellulose. I don't want to be eating that, do you?

 

FREQUENTLY ASKED QUESTIONS

HOW FAR AHEAD CAN I MAKE THIS?

You could put everything together the night before, refrigerate it unbaked, and then bake it first thing in the morning. I don't recommend putting it together any sooner than that.

CAN I USE SAUSAGE INSTEAD OF BACON?

Absolutely. Just use bulk sausage, about a pound.  Crumble it into a frying pan and brown it first, then sprinkle the browned sausage over the top as you would the bacon. You can even use a mix of the two, half bacon, half sausage.

WHAT CAN I SERVE WITH THIS?

I would serve a fruit cup and or some fruit juice and your favorite hot beverage. Pass condiments such as maple syrup, tomato ketchup or brown sauce for people to add their own finishing touches.

CAN THIS BE FROZEN?

You can freeze it unbaked if you wish.  Simply put the casserole together (use a disposable dish if you wish) then cover tightly with a layer of cling film and then a layer of aluminum foil.  Label, date and pop into the freezer. To serve, thaw in the refrigerator overnight and then proceed to bake as per the recipe in the morning. You can also freeze leftover baked portions of this casserole in the same way. (I cut into individual portions and wrap and freeze.) In any case it will keep for up to three months in the freezer.

HOW TO STORE THE LEFTOVERS?

Bring them to room temperature and then cover with some plastic cling film. Place into the refrigerator. use within three days. Reheat gently in the oven until heated through prior to eating.

 

A FEW OTHER

BREAKFAST BAKES FOR YOU TO ENJOY

Here are a few other breakfast/brunch options that you might also enjoy for those special occasions when you are wanting a bit more than a piece of toast or a bowl of cereal.

LEMON FILLED BREAKFAST BUNS - Quick and very easy to make, using Hawaiian buns, these are destined to become a family favorite of yours!  I guarantee!  If you like lemon and lemon curd, you are going to LOVE these!

FRENCH TOAST CRUMBLE - This is delicious.  You can easily put it together either the night before you want to use it, or early on the day if you are serving it for brunch.  With an almost bread-pudding-like base and a crumble topping. It smells heavenly when it is baking.  Serve hot cut into wedges with fruit, sausage, bacon and syrup. 

  

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Yield: 6 servings

Author: Marie Rayner

Bacon & Egg McMuffin Casserole

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

This is like having your favorite fast food breakfast sandwich in the comfort of your own home. This is a delicious casserole and is sure to please the whole family! You can have it for breakfast, but in all honesty, we enjoy it for supper. You can serve it with ketchup if you like or syrup. I am partial to Maple syrup on this.

Ingredients

• 6 large eggs
• 2 cups (480ml) whole milk
• 1 tsp salt
• 1/4 tsp black pepper
• 1 pound bacon
• 8 ounces (240g) strong cheddar cheese
• 6 large English Muffins
• softened butter

To serve: (all optional)

• Maple Syrup
• Tomato Ketchup
• Brown Sauce

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square casserole dish.
2. Cook the bacon in the pre-heated oven until 3/4 cooked. You want it to still be a bit flimsy as you are going to be cooking it some more in the casserole dish.
3. Cut the cheese into chunks and then blitz in a food processor until crumbly. (Alternately you can just grate it, but I like the crumbles better.)
4. Cut a thin sliver from the tops and the bottoms of each muffin. Place these bits overlapping in the bottom of the casserole dish.
5. Butter the remainder of the muffins and cut them into 1-inch cubes. Place them onto a baking tray and bake in the oven for about 10 minutes, until crispy.
6. Put them into the casserole dish.
7. Beat the eggs and milk together with the salt and pepper to combine. Pour this over top of the muffin cubes.
8. Chop the bacon and sprinkle it on top of the casserole dish and scatter on the crumbled cheese. I like to push down the muffin pieces a bit so that they absorb more of the egg/milk mixture and so that some of the cheese and bacon go down into any spaces.
9. Bake uncovered in the heated oven for 35 to 40 minutes, until golden brown and set. Let stand for 10 minutes before cutting into squares to serve.

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