I love casseroles. I also love breakfast food…anytime of the day. Therefore, breakfast casseroles that can be served for breakfast, brunch or dinner are just my thing. Last year, I made an ‘egg mcmuffin’ casserole and have been meaning to make a sausage version ever since – because if calories didn’t count, I’d order a Sausage McMuffin over a regular one any day. Unfortunately, calories do count so I avoid the golden arches as much as possible, but can still have this yummy and healthier casserole whenever I want!
- 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
- ½ to 1 lb. turkey sausage, cooked & crumbled
- 1 cup reduced fat cheddar cheese
- 4 eggs (or ½ cup Egg Beaters and 2 eggs)
- 1¼ cup skim milk
- salt & pepper (to taste)
- Preheat over to 325 degrees F.
- Spray an 8-inch square baking dish with nonstick spray.
- Cube English muffins, and add half in a single layer in baking dish.
- Top with half of the cooked sausage and ½ cup of the cheese.
- Layer the remaining English muffins, sausage and remaining cheese.
- Whisk together the eggs, milk, salt, and pepper in a medium bowl.
- Pour the egg mixture evenly over the casserole.
- Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
- Bake 45 to 50 minutes or until eggs are set.
I added a little extra cheese to the top because my family loves cheese. You can also double the recipe and bake in a 9 x 13 casserole dish if serving a crowd. The recipe is very versatile in that you can really tailor it to your family’s taste, which is why I put 1/2 to 1 pound of sausage. You can also use American cheese for a more “mcmuffin” flavor if you like.
What about you? Do you love breakfast food? Do casseroles make you as happy as they do me? I’m actually getting ready to prepare this chicken casserole for dinner. If you have a favorite feel free to let me know, I’m always looking for new ideas!
Kim M. is a married mother of 3; ages 12, 10, and 5. She is the author of Makin’ it Mo’Betta where she blogs about food, family and and her adventures in the kitchen.