Sausage McMuffin Egg Bake

Inspired by a grab-and-go favorite, this one Sausage McMuffin Egg Bake it’s packed with protein, easy to throw together, and great to have on hand for a quick weekday breakfast. I mix the cottage cheese into the eggs for extra protein and cut up a package of English muffins to serve as the base. This is just as great for a make-ahead breakfast to slice and serve during the week as it is a crowd-friendly brunch for entertaining.

I know nothing beats the convenience of a fast food breakfast sandwich, but when you’re craving all those same flavors in the form of a feel-good home-cooked meal, this is it. It contains everything you love—toasted English muffins, savory pork sausage, creamy eggs, and lots of cheese—all packed into one casserole. While it’s great to serve to a weekend crowd or for a holiday brunch, my favorite way is to actually treat it like a meal prep breakfast. I bake it on the weekend, then cut it into individual portions so my whole family can eat during the week. (And yes, there are full reheating instructions listed below!)

There are also many ways to customize this casserole. Feel free to use whole wheat English muffins, ground chicken sausage, or another type of cheese (Pepper Jack would be great if you want more heat). Play with it and let me know what you like best!

Ingredients:

• Extra Virgin Olive Oil
• English muffins
• Kosher salt
• Ground pork breakfast sausage
• Big Eggs
• Whole Milk Cottage Cheese
• Whole Milk
• Kosher salt
• Freshly Ground Black Pepper
• Hot sauce (Optional)
• Extra-Sharp Cheddar Cheese
• Fresh Chives

Step by step:

first step: preheat the oven and prepare the baking dish

Preheat the oven to 375℉. Grease a 9×13-inch baking dish generously with butter or olive oil. Set aside. Line a separate baking sheet with parchment paper.

second step: bake the English muffins

Add the sliced ​​English muffins to the prepared baking sheet. Drizzle the olive oil over the muffins and season with salt. Toss to combine. Transfer to the oven and bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to cool completely before assembling.

third step: cook the sausage

Heat the oil in a medium skillet over medium heat. Once hot, add the sausage in an even layer. Cook, undisturbed, for 3 minutes, or until a deep crust forms on one side. Flip the sausage and cook, breaking it up with a wooden spatula, for about 5 minutes, stirring often, until the sausage is fully cooked and very well cooked in places. Use a slotted spoon to transfer the sausage to a plate. Set aside to cool.

step four: mix the eggs

In a high speed blender, add the eggs, cottage cheese, milk, salt, pepper and hot sauce (if using). Blend on medium-low for about a minute until smooth and fluffy.

fifth step: assemble the casserole

Add the muffin cubes to the bottom of the prepared baking dish, arranging in an even layer. Top with sausage crumbles and 1 cup of shredded cheese and chives. Carefully pour the egg mixture into the dish, using a spatula to make sure the muffin cubes are embedded in the eggs.

step six: cover and bake

Spray a sheet of foil with cooking spray to prevent sticking and cover the baking pan tightly. Transfer to the middle rack of the oven and bake, covered, for 20 minutes. Remove the foil and continue to bake for 15 to 20 minutes, until the eggs are fully set and the top is golden brown.

step seven: cut and serve

Remove from the oven and set aside to cool for about 10 minutes before cutting into squares. Serve immediately.

recipe fax:

Whether you want a make-ahead, grab-and-go breakfast or need brunch for a crowd, this Sausage McMuffin Egg Bake can do it all! Let me know what you think of this recipe in the comments below.

Want more breakfast and brunch recipes like this one? try these!

Broccoli Cheddar Egg Bites

Croque Monsieur Breakfast Casserole

Italian Sausage and Arugula Quiche

Print

Sausage McMuffin Egg Bake

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Course Breakfast

Preparation Time 20 minutes minutes

Cook Time 1 an hour an hour

Total Time 1 an hour an hour 20 minutes minutes

Portions 8

Calories 474kcal

Author Alex Snodgrass

Ingredients

For the English Muffins:

• 1 a tablespoon extra virgin olive oil
• 6 english muffins, cut into 1-inch cubes
• 1/2 a spoon kosher salt

For the Sausage:

• 1 a tablespoon extra virgin olive oil
• 1 a pound Ground pork breakfast sausage

For the eggs:

• 12 big eggs
• 1/2 a glass whole milk cottage cheese
• 1/4 a glass whole milk
• 1 a spoon kosher salt
• 1/2 a spoon freshly ground black pepper
• 1 a spoon hot sauce (optional)

To Assemble:

• 1 a glass extra sharp cheddar cheese,
• 2 spoons chopped fresh chives, plus more for garnish

Instructions

• Preheat the oven to 375℉. Grease a 9×13-inch baking dish generously with butter or olive oil. Set aside. Line a separate baking sheet with parchment paper.

For the English Muffins:

• Add the sliced ​​English muffins to the prepared baking sheet. Drizzle the olive oil over the muffins and season with salt. Toss to combine. Transfer to the oven and bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to cool completely before assembling.

For the Sausage:

• Heat the oil in a medium skillet over medium heat. Once hot, add the sausage in an even layer. Cook, undisturbed, for 3 minutes, or until a deep crust forms on one side. Flip the sausage and cook, breaking it up with a wooden spatula, for about 5 minutes, stirring often, until the sausage is fully cooked and very well cooked in places. Use a slotted spoon to transfer the sausage to a plate. Set aside to cool.

For the eggs:

• In a high speed blender, add the eggs, cottage cheese, milk, salt, pepper and hot sauce (if using). Blend on medium-low for about a minute until smooth and fluffy.

To Assemble:

• Add the muffin cubes to the bottom of the prepared baking dish, arranging in an even layer. Top with sausage crumbles, shredded cheese, and chives. Carefully pour the egg mixture into the dish, using a spatula to ensure that the bread cubes are embedded in the eggs.
• Spray a sheet of foil with cooking spray to prevent sticking and cover the baking pan tightly. Transfer to the middle rack of the oven and bake, covered, for 20 minutes. Remove the foil and continue to bake for 15 to 20 minutes, until the eggs are fully set and the top is golden brown.
• Remove from the oven and set aside to cool for about 10 minutes before cutting into squares. Serve immediately.

Nutrition

Calories: 474kcal | Carbohydrates: 21g | Protein: 25g | Fat: 31g | Saturated fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 304mg | Sodium: 1239mg | Potassium: 328mg | Fiber: 1g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

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