English Muffin Breakfast Casserole

Overnight English Muffin Breakfast Casserole

  • Author: Julie
  • Prep Time: 15 minutes
  • Cook Time: 60 min + Overnight
  • Total Time: 75 minutes + Overnight
  • Yield: 8 servings
  • Category: breakfast, breakfast casseroles, brunch


A perfectly fluffy and deliciously cheesy recipe. Perfect for a special occasion or a lazy Sunday morning.


1/2 onion, diced
1 cup chopped mushrooms
1 bell pepper, diced
12 strips turkey bacon, chopped
6 English muffins
12 large eggs
2 1/2 cups organic whole milk
1 teaspoon garlic powder
1 teaspoon salt
pepper to taste
1 1/2 cups shredded Mexican cheese


  1. Cut the English muffins into 1-inch cubes and set aside. (Do not halve them horizontally before cutting them into cubes.)
  2. Sauté onion, mushrooms, bell pepper and turkey bacon in a large non-stick skillet until vegetables are tender.
  3. In a large bowl, whisk together the eggs, milk, garlic powder, salt and pepper.
  4. Spray a 9×13” baking dish with cooking spray and pour half of the vegetable/bacon mixture into the bottom of the dish. Sprinkle 3/4 cup of the cheese on top.
  5. Top the vegetables and cheese with the English muffin cubes in one even layer.
  6.  Pour the egg mixture on top.
  7. Top with remaining vegetables/bacon and sprinkle with remaining cheese. Cover and refrigerate overnight.
  8. Before baking the next day, preheat oven to 350 degrees, uncover the casserole and let the casserole come to room temperature for 15 minutes.
  9. Bake for 60 minutes or until casserole is puffed up, lightly brown on top and cooked through in the middle.
  10. Allow to cool for 5-10 minutes before slicing and enjoying!

Keywords: English muffin breakfast casserole, overnight breakfast casserole, overnight English muffin breakfast casserole, English muffin egg casserole