English Muffin Breakfast Casserole

6 Servings
20 Prep Time
25 Cook Time

Tiny cups of cheesy goodness make for one delicious breakfast.

Eggs

Ingredients

6 Thomas’® Original English Muffins, coarsely chopped
8 oz. bulk breakfast sausage
8 eggs
1 cup milk
1 tsp salt
½ tsp black pepper
¼ tsp dry mustard
¼ tsp paprika
1 cup cheddar cheese, shredded
¼ cup diced green onions

Directions

Preheat oven to 350°. Coat a 12-cup muffin tin with non-stick spray and set aside. Heat a skillet and add the sausage, crumbling and cooking until no longer pink then set aside. In a large bowl, whisk together the eggs, milk, salt, pepper, dry mustard and paprika. Split and coarsely chop the Thomas’ English Muffins then add them to the bowl along with cheese, green onions and sausage. Mix thoroughly. Let sit for 10 minutes then pour the mixture evenly into each muffin cup. Bake for 20-25 minutes until the eggs are set. Run a knife along the edge of each cup to pop the muffins from the tin.
English Muffin Breakfast Casserole Tiny cups of cheesy goodness make for one delicious breakfast. 6 servings 6 Thomas’® Original English Muffins, coarsely chopped 8 oz. bulk breakfast sausage 8 eggs 1 cup milk 1 tsp salt ½ tsp black pepper ¼ tsp dry mustard ¼ tsp paprika 1 cup cheddar cheese, shredded ¼ cup diced green onions Preheat oven to 350°. Coat a 12-cup muffin tin with non-stick spray and set aside. Heat a skillet and add the sausage, crumbling and cooking until no longer pink then set aside. In a large bowl, whisk together the eggs, milk, salt, pepper, dry mustard and paprika. Split and coarsely chop the Thomas’ English Muffins then add them to the bowl along with cheese, green onions and sausage. Mix thoroughly. Let sit for 10 minutes then pour the mixture evenly into each muffin cup. Bake for 20-25 minutes until the eggs are set. Run a knife along the edge of each cup to pop the muffins from the tin. English Muffin Breakfast Casserole
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