Tuesday, October 16, 2012

Egg McMuffin Casserole

Go ahead...roll your eyes. It's another Plain Chicken recipe. In my defense, how could I resist when I saw what she had concocted? The flavors of an Egg McMuffin in a casserole???

I made this on a Friday night, intending to serve for Saturday football brunch the next day, but I ended up having it for dinner that night instead. The time it spent "marinating" really brought the flavors together. It was fluffy, creamy, cheesy...and tasted exactly the same as the McDonald's favorite breakfast sandwich. I usually don't alter Stephanie's recipes, but I decided to use American cheese instead of the cheddar cheese in the original to better mimic the classic.

Printable recipe

4 English muffins, split and chopped
6-ounce package Canadian bacon, chopped
8 slices American cheese
4 eggs
1-1/4 cup milk

In a greased 8x8 dish, add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and four slices of cheese. Layer the remaining English muffins, Canadian bacon, and cheese slices.

Whisk together eggs, milk, dash of salt, and dash of pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Cover and refrigerate for at least one hour or up to one day.

Uncover and bake at 325 degrees for 45 to 50 minutes.

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