Make Ahead English Muffin Breakfast Casserole


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.3
  • Total Fat: 4.9 g
  • Cholesterol: 25.4 mg
  • Sodium: 796.2 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 24.3 g

View full nutritional breakdown of Make Ahead English Muffin Breakfast Casserole calories by ingredient
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Introduction

Prepare the night before for an easy but elegant special occasion breakfast or brunch. Prepare the night before for an easy but elegant special occasion breakfast or brunch.
Number of Servings: 8

Ingredients

    6 Whole Wheat English Muffins
    12 slices Canadian Bacon - about 1.5 packages (6 oz each)
    2 cup Egg Beaters, (or 8 Egglands Best Eggs)
    1 cup Breakstone Fat Free Sour Cream
    1/2 cup Kraft 2% Shredded Cheddar Cheese
    1/2 cup Kraft Fat Free Shredded Cheddar Cheese
    2 cup Skim Milk (nonfat)
    1 tbsp. Dijon Mustard

Directions

Split the English muffins and lightly toast in oven.

Spray a shallow casserole dish with pam or butter lightly.

In a mixing bowl, whisk together egg beaters, milk, sour cream, mustard, (and if desired a dash of salt, black pepper, and hot sauce).

Cut toasted English Muffin halves into semi-circles. Stack Canadian Bacon slices and cut in half to make semi-circles as well.

In casserole dish, arrange muffin halves alternating with Canadian bacon slices. I like to place them so the rounded edges are up and the layers sort of overlap like shingles. Sprinkle with mixture of cheeses.

Pour egg mixture over muffins, cheese and bacon; cover tightly with plastic wrap. Refrigerate at least an hour and up to overnight.

When ready to bake ... Remove casserole from oven and allow to come to room temperature if possible.

Preheat oven to 350°. Bake until puffed and set in the center about 1 hour and 30 minutes but up to 2 hours depending on how cold the casserole was when it went into the oven and how deep or how shallow your dish is. You can loosely cover with foil if it starts to brown too quickly. Let stand 10 minutes before cutting and serving.


**** You can, of course, substitute ingredients but this will alter the nutritional content. All fat free cheese would help lower fat/calories, but I've found it doesn't taste as good. Using regular eggs instead of Egg Beaters works fine, but it increases fat/cals/cholesterol. If you like, you can add steamed broccoli, asparagus tips, diced zuchinni etc. to the filling for a more quiche-like finished dish.

Number of Servings: 8

Recipe submitted by SparkPeople user ELAINEHN.

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    pretty good, like it occasionally - 5/16/07

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  • O.K.
    1 of 1 people found this review helpful
    It was a lot of prep and work for an OK breakfast. We liked it but I will probably not make it again. - 4/8/07

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  • Very Good
    1 of 1 people found this review helpful
    very good - 3/27/07

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  • I think I'll try this. - 9/19/10

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  • Good
    0 of 1 people found this review helpful
    Can't eat the Canadian bacon - but I can substitute! Any suggestions? - 3/27/07

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  • Incredible!
    0 of 1 people found this review helpful
    I'm thinking of trying this for Easter Breakfast. I would definitely add the veggies to enhance the recipe. - 3/27/07

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  • Very Good
    0 of 1 people found this review helpful
    Can't wait to try this!!! - 3/21/07

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