Healthier Sausage “McMuffin” Casserole

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!

Sausage McMuffin Casserole EAH

Healthier Sausage “McMuffin” Casserole


  • 4 English muffins, split *I used Nature's Own 100 calorie multi-grain
  • 1/2 to 1 lb. turkey sausage, cooked & crumbled
  • 1 cup reduced fat cheddar cheese
  • 4 eggs (or 1/2 cup Egg Beaters and 2 eggs)
  • 1 1/4 cup skim milk
  • salt & pepper (to taste)


  1. Preheat over to 325 degrees F.
  2. Spray an 8-inch square baking dish with nonstick spray.
  3. Cube English muffins, and add half in a single layer in baking dish.
  4. Top with half of the cooked sausage and 1/2 cup of the cheese.
  5. Layer the remaining English muffins, sausage and remaining cheese.
  6. Whisk together the eggs, milk, salt, and pepper in a medium bowl.
  7. Pour the egg mixture evenly over the casserole.
  8. Cover the dish with plastic wrap and refrigerate for at least an hour, but can be left overnight.
  9. Bake 45 to 50 minutes or until eggs are set.
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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. 

Ingredient Spotlight: Hot Dogs & Sausage

We eat a fair amount of hot dogs, brats and smoked sausage during the summer.  They are so quick to throw on the grill and serve with watermelon, corn on the cob, sliced tomatoes or some such.

I don’t have any recipes that involve hot dogs.  I do have some recipes for smoked sausage and Italian sausage:  [Read more...]

French Bread Pizza

This is a guest post from Crystal at Crystal and Comp.

We love this at our house. It is beyond simple, takes less than 30 minutes from prep to table, and is an excellent alternative to traditional pizza that is easy to personalize for everyone’s taste.

You’ll Need: [Read more...]

Cornbread Pizza

cornbread pizza done

My friend, the Invisible Woman gave me the idea for this recipe.  I’ll explain at the end of the post why I call her the Invisible Woman.

She said she made a cornbread crust and layered on sliced tomatoes and other veggies.  Unfortunately, I didn’t have any tomatoes the night I decided to make this.  I still want to try the veggie version, because I think it will be grand.  Especially with garden fresh tomatoes.

This version is a fast way to make homemade pizza.  It made the kids happy too.

[Read more...]

Breakfast Burritos

I completely forgot to take a picture of these before we ate them all.  They are slightly adapted from Pioneer Woman’s recipe.  She uses homemade potatoes, but I decided to take a short cut and use the O’brien potatoes from the store.  I also used Italian sausage, which I’d already cooked and frozen.  I couldn’t find any regular sausage in my freezer.

I made about half the amount that PW makes and still ended up with about 12 burritos, using the fajita-sized tortillas. [Read more...]

Cooking Meat to Freeze for Later

I know that picture has nothing to do with meat or cooking, but it does show what freezing looks like :-)  That was our Mickey head antenna topper last year during the ice storm.

The forecast is for snow here.  I’m writing this post a few days early, so by the time you read this we could have several inches of snow.  My kids have their fingers crossed!

Now, onto cooking.  One of the questions I get asked often is how I cook meat for freezing.  I use a lot of chicken and I like to cook it up and keep it in the freezer for casseroles and soups.  It really speeds things up when I pull fully cooked chicken from the freezer. [Read more...]

Chicago Style Pizza Pot Pie – Take 2

pizza pot pie2 done

I first wrote about Pizza Pot Pies several weeks ago.  They were very good, but I was a bit disappointed with the crust.  So I gave it another try, this time using frozen bread dough for the crust and the results were really good.  In fact, they were the requested dinner for my son’s birthday the other night. [Read more...]

Sausage and Mozzarella Calzones with Homemade Pizza Crust


Oh, yeah.  These were good.  Meaty, cheesy and full of flavor.  I made them last week during the challenge to eat from the pantry and freezer.  I guess you could say they were inspired by ingredients I had on hand and a desire to eat calzones.

[Read more...]

Rustic Italian Sausage Pasta with Roasted Red Peppers and Two Cheese Sauce

I invented this recipe last night when I wanted something a little different, but also quick. It was a hit, as most pasta dishes are at our house.

Here’s what you’ll need. As always, feel free to substitute and change out ingredients for what you have available. I thought mushrooms would be good in this, if you like them.

1 lb. linguine or other type pasta (penne would be good)
half & half (about 2 cups)
parmesan cheese (about 1 cup)
mozzerella cheese (about 1 cup)
small onion, diced
3-4 cloves garlic, minced
butter for making the sauce (2-3 Tbs)
roasted red peppers (I used about 1/2 jar)
Italian sausage, browned

Cook the pasta according to the directions. Brown the sausage and drain the fat. In a saucepan, cook the onion and garlic in the butter until soft. Whisk in the half & half. Then stir in the cheeses and let them melt into the sauce over low heat. I didn’t really measure any of the sauce ingredients, but went by what I thought looked good. I also added salt and pepper.

When the pasta is cooked, drain it and put it back in the cooking pot. Add in the sausage, sauce and roasted red peppers. Serve it with garlic bread and salad.

We had some left over for lunch today and I thought it tasted even better. The flavors were more pronounced today. I’ll be making this one again!

Italian Sausage with Bowties

This recipe comes from Bethany at For the Love of Grub.
It’s highly recommended by the ladies on the Sonlight Forums and by me. Even my picky eaters liked it. As a bonus it’s fast and easy to make.

Gather up your ingredients:

1 lb. bulk Italian sausage
1 box bowtie pasta
2 cans Italian style stewed tomatoes, drained and chopped
1/2 cup chopped onion
2 cloves of garlic
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. dried basil
1 1/2 cups half & half (or heavy whipping cream)

Cook the pasta according to the package directions. While that cooks, brown the sausage, onion, garlic, red pepper flakes in a large skillet. Drain and rinse under hot water to remove the extra fat. Return to the skillet and add the tomatoes and half & half, salt and basil. Bring it to a boil, then simmer it until the sauce reduces a bit. Drain the pasta and put it back into the cooking pot. Add in the sauce and stir. Serve with parmesan cheese.

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