Make-Ahead English Muffin Breakfast Casserole

This English muffin breakfast bake brings all your favorite morning flavors together in one comforting casserole. Tear buttery English muffins into pieces, combine them with savory breakfast sausage, sautéed vegetables, eggs, milk, and soft goat cheese, then bake until golden and set. It’s perfect for feeding a crowd, prepping for the week, or serving on a special holiday morning.

If you prefer a sweeter breakfast bake, consider trying an overnight French toast bake for a dessert-style alternative.

The Best Breakfast Bake

A successful breakfast bake balances soft, absorbent bread with flavorful proteins, fresh vegetables, and creamy cheese. English muffins are ideal here because their nooks and crannies soak up the egg mixture while still crisping at the edges. This recipe delivers tender interior bites and a golden, slightly crunchy top—everything you want in a baked breakfast casserole.

Ingredients You Need

This recipe pulls together familiar breakfast elements. Keep the ingredients simple or customize them to your preference—both will yield a tasty bake. Below is a clear list of what you’ll need to make this English muffin breakfast bake.

• English muffins — Torn into 1–2 inch pieces. Their texture holds the custard nicely.
• Ground pork breakfast sausage — A flavorful breakfast sausage works best; maple or slightly sweet varieties pair nicely with the savory elements.
• Large red bell pepper — Diced for sweetness and crunch.
• White onion — Minced to add savory depth.
• Fresh spinach — Cooked down with the onion and pepper; adds color and nutrients.
• Sun-dried tomatoes (in oil) — Chopped, for concentrated tomato flavor and chewy texture.
• Goat cheese — Soft and creamy; dollops throughout the bake add tang and richness.
• Large eggs — Twelve eggs create a substantial, fluffy custard that binds the casserole.
• Milk — 1/2 cup (any type; 2% used here) to lighten the eggs and create a tender texture.
• Salt and pepper — To taste, and to bring all the flavors together.

How to Make an English Muffin Breakfast Bake

1. Prepare the dish: Grease a 9×13-inch casserole dish with non-stick spray or butter and set aside.
2. Cook the sausage: Heat a large skillet over medium-high heat, add the ground pork sausage, break it into small pieces, and cook for 2–3 minutes.
3. Sauté the vegetables: Add diced red pepper, minced white onion, and fresh spinach to the skillet. Cook for about 5 minutes, until the spinach wilts and the sausage is cooked through. Remove from heat.
4. Combine the base: Place torn English muffin pieces in the prepared casserole dish. Add the cooked sausage and vegetables, plus the chopped sun-dried tomatoes, and toss to combine.
5. Add the cheese: Dollop goat cheese over the mixture, then gently toss so small pockets of cheese are distributed throughout.
6. Whisk eggs and milk: In a separate bowl, whisk together the 12 large eggs, 1/2 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper until blended.
7. Soak the bread: Pour the egg mixture evenly over the casserole, toss lightly, and press the ingredients so the English muffin pieces absorb the custard.
8. Chill (optional but recommended): Cover with foil and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the bread to fully soak.
9. Bake: Preheat the oven to 350°F (175°C). Bake the covered casserole for about 50–60 minutes. Uncover for the last 10–15 minutes to let the top brown and crisp.
10. Finish and rest: If desired, sprinkle additional goat cheese on top and return to the oven briefly to melt, then let the bake rest for about 10 minutes before serving.

The Key to a Delicious Breakfast Bake

The secret to a stand-out bake is time: giving the bread time to soak and the flavors time to meld. Preparing the casserole the night before makes it more flavorful and ensures the texture is custardy inside with a nicely browned top when baked.

Ingredient Swap Ideas

If you want to adjust the recipe based on preferences or what’s on hand, try these swaps:

• English muffins → chunks of sourdough or other sturdy bread
• Breakfast sausage → ground turkey sausage or seasoned plant-based crumbles
• Spinach → any leafy green such as kale or Swiss chard
• Goat cheese → feta
• 2% milk → almond milk or another dairy alternative

Storage

After baking, let the casserole cool completely. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through.

Can I freeze this Breakfast Casserole?

Yes. For best results, fully bake the casserole, allow it to cool, then wrap tightly with plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 3 months.

To reheat from frozen, bake at 325°F for 30–45 minutes or until heated through, covering with foil initially to prevent over-browning.

More Breakfast Bake Ideas

• Cinnamon French Toast Bake
• Peanut Butter Banana French Toast Bake
• Italian Egg Bake
• A wider selection of breakfast casserole recipes for variety

Recipe Details

Servings: 10

Prep: 15 minutes

Cook: 1 hour

Total time: Approximately 1 hour 15 minutes (plus chilling time if making ahead)

Ingredients (for 9×13 casserole)

• 16 English muffins, torn into 1–2-inch pieces
• 1 lb ground pork breakfast sausage
• 1 large red bell pepper, diced
• 1/2 large white onion, minced
• 5 oz fresh spinach
• 4 oz sun-dried tomatoes, chopped (in olive oil)
• 4 oz goat cheese, plus more for topping
• 12 large eggs
• 1/2 cup milk (any kind)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions (summary)

1. Grease a 9×13 casserole dish. Cook sausage in a skillet, breaking it into small pieces.
2. Add diced pepper, onion, and spinach; cook until spinach wilts and sausage is done.
3. Mix sausage and vegetables with torn English muffins and chopped sun-dried tomatoes in the casserole dish.
4. Dollop goat cheese, then whisk eggs with milk, salt, and pepper and pour over the mixture. Press the bread so it soaks the custard.
5. Cover and refrigerate at least 2 hours or overnight. Bake at 350°F for 50–60 minutes, uncovering for the last 10–15 minutes to brown the top. Let rest 10 minutes before serving.

Nutrition (approximate per serving)

Calories: 499 kcal • Carbohydrates: 50 g • Protein: 25 g • Fat: 21 g • Fiber: 2 g • Sugar: 6 g

Nutrition information is an estimate and should be used as a guideline only.