- 6
- 495 mins
- 530 mins
Ingredients
- 1/2 lb. bacon, chopped (bulk pork sausage would also work well)
- 1/4 cup diced mushrooms
- 1/4 cup diced onion
- 3 English muffins, cubed into 1-inch pieces
- 1 1/2 cups grated cheddar cheese
- 5 eggs
- 1 cup half-and-half
- 1/4 cup milk
- Salt and pepper, to taste
Preparation
Step 1
Instructions
Heat a large skillet over medium-high heat. Add bacon and cook for 5-7 minutes, or until almost done, stirring frequently. Add mushroom and onion and cook for an additional 5-7 minutes, or until vegetables are tender and bacon is fully cooked. Drain.
Arrange the English muffins in a single layer in a small baking dish (an 8-inch square dish or similar size works well). Top with the bacon and vegetable mixture, and then sprinkle with cheese.
In a large bowl, whisk together eggs, half-and-half, milk, and a pinch of salt and pepper. Slowly pour the egg mixture into the baking dish. Cover and refrigerate for about 8 hours.
Prior to baking, remove casserole from refrigerator and allow to sit on the counter at room temperature for about 30 minutes.
Bake casserole, uncovered, at 350 degrees F for about 35 minutes or until eggs are completely set. After about 20-25 minutes of baking time, check the casserole -- if the top is getting too brown, cover with aluminum foil for remainder of baking.
Instructions