Chopped English muffins, sausage, cheese, eggs and milk. I mixed this up in the morning and we ate this for lunch. Chicken Legs recommends serving this with some maple syrup. 

I gave it a try with the syrup and it was really good. This would be great for an easy weekday breakfast, brunch, or even overnight guests. Serve this with some fresh fruit for a complete meal!


**I used Bay's English Muffins in this casserole. They are in the refrigerated section of the grocery store. I think they hold up really well in this casserole and don't get soggy.**


  • 4 English muffins, split (Bays)
  • 8-oz breakfast sausage, cooked and crumbled
  • 1 cup cheddar cheese
  • 4 eggs
  • 1-1/4 cup milk
  • salt and pepper, to taste


  1. Grease an 8-inch square baking dish. Cut each half of the English muffins into 6 pieces. Add half of the cubed English muffins in a single layer. Top with half of the sausage and 1/2 cup of the cheese. Layer the remaining English muffins and sausage and 1/2 cup more cheese.
  2. Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
  3. .........

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