Monday, October 22, 2012
Egg McMuffin Casserole
I am not a big fan of casseroles, ever, but I do see the connivence to them. It is so easy to put everything in one pan and it can usually be made ahead, so I went ahead and gave this one a try.
My husband loves egg mcmcmuffins, loves them. I thought he would love this casserole and a different twist on his favorite, and I was right. It has all of the components of an egg mcmuffin, the eggs, english muffin, cheese, and canadian bacon. This only took about 10 minutes to put together, but it does need to sit in the refrigerator for an 1-24 hours before being made. This is perfect make it the night before and pop it in the oven.
This got the husband's approval and he even went back for seconds and thirds as the day went on. The eggs set up perfectly and you get a bite of english muffin, canadian bacon, egg, and cheese all in one bite. Delicious.
Source: Plain Chicken
4 English Muffins, split in half
6 oz Canadian Bacon
2 cup of Cheddar Cheese, shredded
1 1/4 cup of Milk
First, grease an 8 in. x 8 in. baking dish.
Next, cute the english muffins and chop the Canadian bacon into cubes.
Now, place half of the muffins in the pan and top with half of the canadian bacon and then half of the cheese. Do this one more time with the remaining ingredients, muffins, bacon, and cheese.
Next, whisk the eggs, milk, and salt and pepper together. Pour this over the casserole evenly. Let sit in the refrigerator, covered, for 1-24 hours prior to baking.
When you are ready to eat, pre-heat your oven to 325 degrees and bake for 45-50 minutes.
The Barbee Housewife