This English muffin breakfast casserole starts with split English muffins, layered with back bacon, wilted spinach, Dijon mustard and Gruyere cheese, all baked up in an egg and milk custard.
This English muffin breakfast casserole is a nice variation on the breakfast bake. It’s an egg and bread pudding on the bottom and an English muffin breakfast sandwich on the top. Simply layer the ingredients in a casserole, pour the egg and milk custard overtop and bake. This casserole an be assembled the night before and baked off in the morning, as well!
Ingredients and substitutions
A few notes about the key ingredients …
English muffins – You can use white or wheat English muffins here.
Back bacon or peameal bacon – I’ve used peameal bacon here, but back bacon (also known as Canadian bacon by everyone except actual Canadians ;) is just as nice. If you have extra cooked ham around, that would also work well.
Spinach – The spinach is optional but a nice addition for colour and flavour. I just quickly wilted it in a pan and squeezed it dry. Fresh or frozen spinach would work.
Gruyere cheese – I love the nutty flavour of Gruyere cheese and a little bit goes a long way in the flavour department, too. That said, you could use Swiss or Emmental for a similar flavour or any cheese that appeals to you.
Dijon mustard – Regular yellow prepared mustard would be fine to substitute for Dijon mustard.
How to make this English muffin breakfast casserole
- Split the English muffins and place them onto a baking sheet. Place in the oven about 6-inches from the broiler and toast until starting to colour around the edges a bit.
- Layer the English muffins in a baking dish (my dish here is about 8×11-inches). The English muffins should overlap slightly.
- Spread some mustard on the English muffins, then top with cooked peameal bacon or cooked back bacon. Scatter the wilted spinach overtop, if using.
- Sprinkle the shredded Gruyere cheese overtop.
- Mix up the egg and milk custard and pour overtop of the casserole. You may not need quite all of it. You want about 1/2 of the English muffins to be exposed.
- Top the casserole with shredded Gruyere cheese and bake.
Recipe tips!
- The drier your English muffins are to start with, the better. If possible, split them and leave them out on a baking sheet on the counter for a bit, then toast them in the oven after that.
- Despite the toasting of the English muffins, the muffins submerged in the custard won’t keep their crispness but will bake up much like a bread pudding. That’s why I like to keep about 1/2 of the English muffin above the custard to offer a variety of textures in the finished dish.
Making ahead and storing
You can assemble this breakfast casserole the night before. Cover and refrigerate. Take it out of the fridge while the oven preheats. Bake, allowing a few extra minutes if it is still cold when going into the oven.
Store leftovers in the refrigerator for 2-3 days.
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Get the Recipe: English Muffin Breakfast Casserole
Ingredients
- 4 English muffins, split and toasted
- 8 slices peameal bacon or back bacon, cooked
- 2 cups fresh or frozen spinach, cooked and squeezed dry, optional
- 2 Tablespoons Dijon mustard
- 2 cups Gruyere cheese, shredded *see Note 1 below
- 8 large eggs
- 1 cup milk , 2 or 3% b.f. recommended
- 1/2 cup half and half cream, 10% b.f.
- Salt and freshly ground pepper
Instructions
- In a non-stick skillet over medium heat, quickly cook the peameal bacon or back bacon. Remove to a plate (or refrigerate if making ahead.)
- If using spinach, place the spinach in a bowl, cover with plastic wrap and microwave for about 45 seconds until wilted. Allow to cool enough to handle, then squeeze as much liquid out as possible. Set aside.
- Split the English muffins and place them onto a baking sheet. (If you have time, let the sit at room temperature for a bit to dry out before toasting). With an oven rack about 6-inches from the top heat, turn on the broiler and place the baking sheet with the English muffins in the oven. Watch closely and allow to toast just until they start to colour around the edges a bit. Remove from the oven.
- Preheat the oven to 350F (non-convection/not fan-assisted).
- Layer the English muffins in a baking dish about 8×11-inches in size. The English muffins should over-lap slightly.
- Spread a bit of Dijon mustard onto each English muffin. Place a piece of peameal bacon or back bacon on top of each English muffin. Scatter the wilted spinach overtop, then top with the shredded Gruyere cheese.
- In a large bowl or measuring cup, mix together the milk, half and half cream and eggs. Season well with salt and pepper. Whisk together until well combined.
- Pour the egg and milk mixture over the casserole. You may not need quite all of it. Leave about 1/2 of the English muffin exposed on top of the liquid.
- You can cover and refrigerate overnight at this point.
- Place the casserole into the preheated oven and bake for 40-45 minutes (may take a bit longer if the casserole has been refrigerated). Remove from the oven and let stand a few minutes before serving.
Notes
More breakfast casseroles to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
