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
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.
- 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.)
- 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.)
- 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.)
- 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.)
- 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.)
- Put them into the casserole dish. (Scatter them over top of the cut slices you have already put into the baking dish.)
- 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.)
- 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.
- 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
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
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square casserole dish.
- 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.
- 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.)
- Cut a thin sliver from the tops and the bottoms of each muffin. Place these bits overlapping in the bottom of the casserole dish.
- 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.
- Put them into the casserole dish.
- Beat the eggs and milk together with the salt and pepper to combine. Pour this over top of the muffin cubes.
- 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.
- 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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If you are a person who struggles with making pastry, then this is the perfect pie for you!
\Normally impossible pies employ the use of a baking mix but this recipe doesn't. It uses a mix of flour, baking powder and warm baking spices, which are beaten into a rich pumpkin and egg custard mixture
I will be the first one to admit that when I was a child, pumpkin pie was not a favorite of mine. I am not sure why that was. As an adult I have come to really enjoy it. There is something about that velvety pumpkin custard, infused with warm baking spices that just speaks to me of comfort and home sweet home.
This version is especially rich and velvety with a dense creamy and beautifully spiced custard. It makes your home smell amazing while it is baking. Topped with some whippy cream to serve, it is quite, quite delicious.
Beat, pour and bake. Pie doesn't get much easier than this! Nobody but you need know just HOW easy this really was.
INGREDIENTS NEEDED
TO MAKE
IMPOSSIBLE PUMPKIN PIE (FROM SCRATCH)
Aside from the tinned pumpkin, there is nothing complicated about this.
- 70g plain flour (1/2 cup)
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 150g caster sugar (3/4 cup)
- 3 TBS butter, softened
- 2 large free range eggs
- 1 (425g) tin of pureed pumpkin (15-oz tin)
- 250ml single cream (1 cup light cream)
- 1 TBS pure vanilla extract
- lightly sweetened whipped cream to serve
Make sure your spices are fresh and in-date before you begin. Old spices don't pack as much of a flavor impact and can make the end result taste stale.
Make sure you use tinned pureed pumpkin NOT pumpkin pie filling. The two are not the same. Pureed pumpkin has only pumpkin in it and nothing else added.
The cream adds a lovely texture. Single cream is the same as half and half. You can also use evaporated milk, undiluted, in it's place.
HOW TO MAKE
IMPOSSIBLE PUMPKIN PIE (FROM SCRATCH)
This is really a very easy pie to make.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9-inch pie glass pie plate really well with butter. Set aside. (Don't skip buttering it ad I mean really generously so that it will not stick.)
- Sift together (in a small bowl) the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. (Don't skip this step. It ensures a lump free pie and also means that your spices will be evenly dispersed throughout the pie.)
- Cream together the butter and sugar. Beat in the eggs. Stir in the pumpkin, cream and vanilla. Stir in the dry ingredients, beating them in well until the mixture is smooth. Pour the mixture into the prepared pie dish. (I use an electric hand mixer to do this.)
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack and then chill for several hours prior to cutting into wedges to serve. Garnish with whipped cream to serve. (I like to bake it the day before and leave it overnight in the refrigerator to really set up well and give nice firm slices.)
HINTS AND TIPS FOR THE BEST PIE
- Read the recipe through several times before beginning to familiarize yourself with ingredients, equipment and steps needed to make.
- Assemble all of your ingredients before you begin. That way you won't accidentally leave anything out.
- Butter your pie dish really well before adding the pie filling to ensure easy removal of the pie once baked and cooled.
- To ensure a lump free pie sift all of the dry ingredients together before mixing them into the remaining ingredients.
- The pie is done when the tip of a knife is inserted near the center and comes out clean.
HOW TO SERVE
IMPOSSIBLE PUMPKIN PIE FROM SCRATCH
I highly recommend serving this pie with whipped cream (from scratch) or Aerosol whipped real cream. You could also top it with a dollop of Cool Whip if you like.
I think it would also be very nice with a scoop of vanilla ice cream on top.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE MADE AHEAD OF TIME?
I wouldn't make this pie much more than 2 days ahead of time.
HOW LONG WILL THIS PIE KEEP?
This pie will keep refrigerated for 3 to 4 days.
CAN I MAKE THIS PIE GLUTEN FREE?
As there is really only 1/2 cup of flour in the recipe, I do not see why you can't make it gluten free. Simply substitute a one for one gluten free flour for the regular flour in the recipe.
CAN THIS RECIPE BE CUT IN HALF?
Yes, absolutely. Cut the recipe in half and use an 6-inch pie dish. It will be done sooner, however. Start checking it at 35 to 40 minutes. A knife inserted near the center should come out clean.
CAN THIS PIE BE FROZEN?
You can certainly freeze it without the whipped topping. Cool the pie completely. Wrap in plastic wrap and then in a layer of aluminum foil. Label and date. Freeze until solid. It will keep frozen for two to three months. To serve, thaw overnight in the refrigerator. Make some whipped cream to dollop on top and serve!
A FEW MORE
PUMPKIN PIES TO ENJOY
If it isn't a holiday meal without pumpkin pie, then you might also enjoy the following options!
SHEET PAN PUMPKIN PIE - You know how much I love Sheet Pan Meals. Sheet Pan Desserts are even better! This is a small batch version which makes an 8-inch square pie. It has a beautiful velvety texture with a flavor that is rich and full. Making it with cream probably added to the richness and creaminess of the end result. You can't go wrong with this one.
PECAN CRUMB PIE - This pie is nicely spiced with a buttery oatmeal cookie crust and topping. In a way it is like a large pecan and oatmeal cookie stuffed with pumpkin pie! This is incredibly moreish and delicious. Very different than your usual pumpkin pie.
This pie needs nothing more than a garnish of softly whipped cream to lift it to perfection!
Pin this recipe to your Pie, Dessert or Holiday recipe boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 8
Impossible Pumpkin Pie
Perhaps one of the easiest pumpkin pies you will ever make. Simply stir everything together and bake. It magically forms a light crust on the bottom as it bakes, with a dense, creamy and beautifully spiced pumpkin filling
ingredients:
- 70g plain flour (1/2 cup)
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 150g caster sugar (3/4 cup)
- 3 TBS butter, softened
- 2 large free range eggs
- 1 (425g) tin of pureed pumpkin (15-oz tin)
- 250ml single cream (1 cup light cream)
- 1 TBS pure vanilla extract
- lightly sweetened whipped cream to serve
instructions:
How to cook Impossible Pumpkin Pie
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie glass pie plate really well with butter. Set aside.
- Sift together (in a small bowl) the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
- Cream together the butter and sugar. Beat in the eggs. Stir in the pumpkin, cream and vanilla. Stir in the dry ingredients, beating them in well until the mixture is smooth. Pour the mixture into the prepared pie dish.
- Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely on a wire rack and then chill for several hours prior to cutting into wedges to serve. Garnish with whipped cream to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
You are now spoilt for choice!! I highly recommend them all!
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