Overnight Egg Muffin Casserole
October 29th, 2018
With the holidays fast approaching, this is a good make ahead breakfast! It so easy you're done in 3 steps!
1 package (12 oz) English muffins, split and cut into 1-inch pieces (6 cups)
1 package (7 oz) sliced Canadian bacon, coarsely chopped (about 1 1/2 cups)
2 cups shredded Cheddar cheese
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of the English muffins in bottom of dish; add Canadian bacon and 1 1/2 cups of the cheese; top with remaining English muffins.
In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over English muffin mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese. Cover and refrigerate at least 2 hours but no longer than 12 hours.
Heat oven to 350°F. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Uncover casserole; drizzle butter on top. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Let stand 15 minutes before serving.
*recipe courtesy of pillsbury.com