Get the Recipe: English Muffin Breakfast Casserole
English muffins layered with back bacon, wilted spinach, Dijon mustard and Gruyere cheese, all baked up in an egg and milk custard.
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 8x11-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
Note 1: I love the nutty flavour of Gruyere cheese, but you could substitute Swiss or Emmental for a similar flavour. You could also use Gouda or cheddar.
Serving: 1serving, Calories: 356kcal, Carbohydrates: 17g, Protein: 26g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 243mg, Sodium: 764mg, Potassium: 345mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1400IU, Vitamin C: 2mg, Calcium: 442mg, Iron: 2mg
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