The Best English Muffin Breakfast Casserole

Nothing says breakfast quite like bacon and eggs, and of course cheese, because everything’s better with cheese.

The Best English Muffin Breakfast Casserole

Here is a recipe that can turn even a Monday morning into an unforgettable event.

The Best English Muffin Breakfast Casserole is loaded with delicious textures and tastes, with a few surprise flavors that will delight any breakfast fan.  Prep this amazing casserole in your slow cooker and set the timer for 3.5 hours before you wake. While eating this on a Monday morning there will be smiles all round.  What a way to start the week!?!

The childhood memories are vivid; weekends were for sleeping in, and waking to amazing aromas that meant you were about to be treated to a wonderful and delightful event.



Not that breakfast didn’t happen during the week, of course. My parents and siblings were all rushing and prepping for the day at the same time, so breakfast often was a quick, rushed and forgettable event. Because a form of nutrition was consumed, Mom could check a requirement off the list and move on to the next item.

What you will need to make The Best English Muffin Breakfast Casserole:

English Muffins

Nonstick Cooking Spray




Roasted Red Sweet Pepper

Gouda Cheese

Parmesan Cheese


Egg Beaters

Salt & Pepper

A Few Things You Might Not Know About English Muffins

  1. They are not popular in England
  2. They’re not baked, they’re griddled
  3. Called English muffins to differentiate from American muffins
  4. They were invented by Samuel B. Thomas
  5. The oldest recipe dates back to tenth or eleventh-century Wales
  6. They were most likely an attempt to make crumpets
  7. English muffins are a $500 million dollar business


Nothing says breakfast quite like bacon and eggs, and of course cheese, because everything’s better with cheese.  The absolute marvel of this recipe are the rest of the ingredients. You taste the zucchini, onions, roasted red peppers, the cubed English Muffin, with a delectable combination of parmesan and Gouda cheeses, proving each mouthful to be an absolute food discovery!

A cheese-y, bacon-y, garden-y egg extravaganza!  

We may have invented a few words there but the true masterpiece invention is this delicious breakfast casserole.  You’ll be hard pressed to find anyone who won’t enjoy!

Advantages of eating in the a.m.

Various studies have found different benefits of starting your day with breakfast, including:

  • Having a lower BMI
  • Consuming less fat through the day
  • Meeting recommendations for fruit and vegetable consumption
  • Having higher daily calcium intake
  • Having higher daily fiber intake
  • Having better performance (memory and attention) (for school-aged children)

    Disadvantages of missing a morning meal

    Various studies have found a range of disadvantages of skipping breakfast:

    • More likely to be overweight
    • Less likely to meet recommendations for fruit and vegetable consumption
    • More likely to consume unhealthy snacks

    Studies of children and adolescents have shown that those who skip breakfast are apt to be overweight.

Other Great Breakfast Casseroles to try

by some of my favorite bloggers:

Bacon, Egg & Potato Breakfast Casserole

Greek Omelette Casserole

Tiramisu Baked French Toast Casserole

The Best English Muffin Breakfast Casserole

Nothing says breakfast quite like bacon and eggs, and of course cheese, because everything’s better with cheese. 

  • 6 light multi-grain English muffins (cut into 1-inch pieces)
  • Disposable slow cooker liner
  • Nonstick cooking spray
  • 12 ounce bacon (crisp-cooked, and coarsely chopped)
  • ½ Medium zucchini (halved lengthwise and sliced (1 cup))
  • ½ cup chopped onion
  • ½ cup roasted red sweet pepper (coarsely chopped, from a jar)
  • 3 ounces Gouda cheese (shredded ( ¾ cup), divided)
  • ¼ cup Parmesan cheese (finely shredded)
  • 2 cups fat-free milk
  • 1 cup refrigerated or frozen egg product (thawed if frozen)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  1. Preheat oven to 350°F.
  2. Spread English muffin pieces in a 15x10x1-inch baking pan.
  3. Bake for 10 to 12 minutes or until dried.
  4. Remove from oven and cool.
  5. Meanwhile, line the removable crockery liner of a 4-quart slow cooker with a disposable slow cooker liner; coat with cooking spray; set aside.
  6. In a very large bowl toss together the bread cubes, bacon, zucchini, onion, roasted red pepper, ½ cup of the Gouda and the Parmesan.
  7. Spoon mixture into the prepared cooker.
  8. In the same bowl whisk together milk, egg product, salt and pepper.
  9. Pour egg mixture over bread mixture in cooker.
  10. Press lightly with the back of a spoon to moisten bread completely.
  11. Place crockery liner in the slow cooker.
  12. 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.
  13. To ensure even cooking, carefully rotate crockery liner 180 degrees halfway through cooking, if possible.
  14. Turn off cooker.
  15. Remove crockery liner from cooker.
  16. Sprinkle remaining ¼ cup Gouda over casserole.
  17. Let stand 30 minutes before serving.


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