Name: Best English Muffin Casserole
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 8
Cuisine: American
Ingredients: 6 light multi-grain English muffins,cut into 1-inch pieces; 12 ounce bacon crisp-cooked, and coarsely chopped; ½ Medium zucchini; ½ cup chopped onion; ½ cup roasted red sweet pepper, coarsely chopped; 3 ounces Gouda cheese shredded, divided; ¼ cup Parmesan cheese, finely shredded; 2 cups fat-free milk; 1 cup refrigerated or frozen egg product; ¼ teaspoon salt; ¼ teaspoon black pepper

If you’re a home cook or breakfast lover, you know the value of a simple yet satisfying breakfast recipe. Enter the Best English Muffin Casserole—a dish that combines the classic flavors of English muffins with the ease of a make-ahead breakfast.

With minimal effort, you can whip up a casserole that’s not just delicious, but also a crowd-pleaser at any breakfast or brunch gathering.

Slow cooker breakfast casserole made with English muffins

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This hearty and filling dish not only requires minimal prep time but also tastes absolutely amazing. It’s guaranteed to become a favorite in your household as it has in mine! So say goodbye to mundane breakfasts and hello to this mouth-watering casserole that will save you time without sacrificing flavor or nutrition.

Ingredients For Best English Muffin Casserole:

6 light multi-grain English muffins
12 ounce bacon
½ Medium zucchini
½ cup chopped onion
½ cup roasted red sweet pepper
3 ounces Gouda cheese shredded
¼ cup Parmesan cheese
2 cups fat-free milk
1 cup refrigerated egg product
¼ teaspoon salt
¼ teaspoon black pepper

How To Make The Best English Muffin Casserole

Preheat the oven to 350°F.
Spread English muffin you have cut into cubes in a baking pan.
Bake for 10 to 12 minutes or until dried.
Remove from the oven and cool.
Meanwhile, line a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
In a very large bowl toss together the bread cubes, bacon, zucchini, onion, roasted red pepper, ½ cup of the Gouda and the Parmesan.
Spoon mixture into the prepared cooker.
In the same bowl whisk together milk, egg product, salt and pepper.
Pour egg mixture over bread mixture in the slow cooker.
Press lightly with the back of a spoon to moisten bread completely.
Fold the liner in the slow cooker.
Cover and cook on low-heat setting for 3 to 3½ hours or until an instant-read thermometer registers 200°F to 210°F when inserted in the center of the casserole.
Sprinkle the remaining ¼ cup of Gouda over the casserole.
Let stand for 30 minutes before serving.

Variations to the Best English Muffin Casserole

One of the greatest aspects of this casserole is its versatility. Here are a few variations to consider:

Vegetarian Delight: Add in sautéed spinach, mushrooms, and bell peppers for a veggie-packed version.
Meaty Indulgence: Crumbled sausage or diced bacon can add a savory element that pairs wonderfully with the muffins and eggs.
Cheese Lovers’ Dream: Mix and match cheeses like cheddar, mozzarella, or feta for a ooey-gooey, cheesy delight.

These variations allow you to cater the casserole to your family’s taste, ensuring there’s something for everyone.

Storing the Casserole

Once you’ve enjoyed your English Muffin Casserole, you’ll want to ensure any leftovers remain fresh and tasty. The best way to store your casserole is in an airtight container in the refrigerator, where it can last for up to 3 days. If you plan to keep the casserole at room temperature, it’s advisable to do so for no more than two hours due to the perishable ingredients. Always ensure the casserole is cooled down before storing, as this prevents condensation that can make it soggy.

Freezing the Casserole

The English Muffin Casserole is an excellent candidate for freezing, making it ideal for meal prepping or having a quick breakfast option on hand. To freeze, allow the casserole to cool completely. Wrap individual portions tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date so you can keep track of its freshness. When you’re ready to enjoy, thaw the casserole in the refrigerator overnight before reheating it in the oven to maintain its texture and flavor.

Tips and Tricks

To perfect your English Muffin Casserole, consider these helpful tips and tricks:

Prep Ahead: Assemble your casserole the night before and store it in the refrigerator. This gives the flavors time to meld and makes morning prep a breeze.
Avoid Soggy Muffins: Make sure toasting the English muffins is part of your process. This step helps them hold up to the egg mixture without turning soggy.
Quick Reheating: For a quick morning fix, cut your casserole into squares, and reheat them individually in the microwave or toaster oven.

Avoid common mistakes by not over-soaking the muffins and ensuring your egg mixture is well-seasoned; these small adjustments make a big difference in the final dish.

Whether you’re hosting a brunch or looking for a wholesome start to your day, this English Muffin Casserole is sure to become a staple in your recipe repertoire. Enjoy exploring the many ways you can make it your own, and happy cooking!

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Best English Muffin Casserole

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 40 minutes

Looking for the perfect breakfast or brunch recipe? Look no further than this delicious and easy-to-make English muffin casserole that will be a hit with any crowd. Try it out today!

Ingredients

6 light multi-grain English muffins,cut into 1-inch pieces
12 ounce bacon crisp-cooked, and coarsely chopped
½ Medium zucchini
½ cup chopped onion
½ cup roasted red sweet pepper, coarsely chopped
3 ounces Gouda cheese shredded, divided
¼ cup Parmesan cheese, finely shredded
2 cups fat-free milk
1 cup refrigerated or frozen egg product
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat the oven to 350°F.
Spread English muffin pieces in a 15x10x1-inch baking pan.
Bake for 10 to 12 minutes or until dried.
Remove from the oven and cool.
Meanwhile, line a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
In a very large bowl toss together the bread cubes, bacon, zucchini, onion, roasted red pepper, ½ cup of the Gouda and the Parmesan.
Spoon mixture into the prepared cooker.
In the same bowl whisk together milk, egg product, salt and pepper.
Pour egg mixture over bread mixture in the slow cooker.
Press lightly with the back of a spoon to moisten bread completely.
Fold the liner in the slow cooker.
Cover and cook on low-heat setting for 3 to 3½ hours or until an instant-read thermometer registers 200°F to 210°F when inserted in the center of the casserole.
Sprinkle the remaining ¼ cup of Gouda over the casserole.
Let stand for 30 minutes before serving.

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