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
  • 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)
  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 ½ 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.

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. 

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  1. Could I use Turkey sausage links cut up?

  2. Should the English Muffins be toasted before being layered with the other ingredients?

    • Lindsay, no, it’s not necessary to toast the muffins beforehand. This is like a breakfast casserole where the bread soaks up the egg mixture. I don’t know if toasting would make a difference or not. Hope this helps!

  3. Thanks, Kim!

  4. Have you ever baked it right away without soaking for an hour?

    • Hi Dee, sorry I haven’t tried that before. I think it would still be good, but the muffins will not absorb much of the egg mixture, making it drier/”breadier” if that makes sense. Let me know if you try it!

      • Anonymous says:

        Thanks so much for your reply. I did try it that way (forgot to give myself enough preparation time), and it was exactly what you said. It was good, but the bread was still a little “bready”. The family liked it though, they had no complaints. 🙂 Thanks again!

  5. Made this for a quick dinner for hubby and I tomorrow. I will report back to give my review. It sure was simple to whip up and will have a quick delicious dinner after work!

  6. My husband and I both enjoyed this recipe very much. I make it for a quick easy dinner during the week. Thanks!

  7. This was fast and delish! I only put in fridge for 45 and it turned out awesome! Will make again! Thank you so much!

  8. I am not a fan of the mcMuffin, could I use loaf bread instead? If so, how much?

  9. I used 4 eggs, pork sausage, and sharp cheddar and it turned out great. I will definitely make this again.

  10. As an English muffin lover, this looks great. But I have to admit, I’ll either double the eggs or cut back on the bread. I know the ratio is right for a sandwich, but for a breakfast casserole there should be more eggs.

  11. Wondering if this could be frozen in individual servings and thawed/warmed? I’m a single person and would love to have this for breakfast but not a whole pan at once to eat for a week.

    • That’s what I did. I have a freezer full of Lock & Locks & Snapwares individually portioned casseroles.

    • Sarah, I have just recently made a breakfast casserole in a muffin pan – for individual servings. It worked out well (I actually liked them better reheated!) so I’m thinking you could do this recipe the same way.

  12. This looks and sounds awesome! I’m surprised this recipe hasn’t been put on every website… We love, love, love Sausage McMuffins. And to tell the truth, I’d rather have SM’s over Cracker Barrel. There’s just something about those four things put together… perfect flavor. Thanks for something great!

  13. If i make this in muffin tins, doyou think it would make 6. Also what oven temp and for how long

    • I think it would make 6. Use the same oven temp, but check after about 25 minutes. I’m not sure how long it will take to bake them, but it should be a bit less than making in a casserole dish.

  14. I am trying this…it looks awesome but do you cover it with tin foil when you bake it?

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