Make-Ahead Whole Wheat English Muffin Breakfast Casserole
Photo by DeliciousAsItLooks
Recipe Overview
Total prep + bake time: 1 hour 5 minutes (plus overnight chilling)
Total number of ingredients: 11
Yields: 1 full 9x13-inch casserole
Serves: 8 people
Ingredients
4 whole-wheat English muffins, split in half
1 tablespoon olive oil
2 medium tomatoes, chopped
1 lb sliced fresh mushrooms
Salt and black pepper, to taste
8 large eggs
½ cup low-fat milk
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons dried basil
1 cup grated Gruyère cheese
Step-by-Step Directions
Prep your baking base: Grease a 9- x 13-inch baking dish, then arrange split English muffin halves across the bottom of the dish. Cut muffins to fit any gaps if needed, then set aside.
Cook the veggie filling: Heat olive oil in a large skillet over medium heat. Add chopped tomatoes, sliced mushrooms, salt and pepper, and cook 8 to 10 minutes, stirring occasionally, until veggies are tender and excess liquid has thickened.
Spread the cooked tomato-mushroom mixture evenly over the English muffin layer, then let the mixture cool completely to room temperature.
Mix the egg custard: In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour the egg mixture evenly over the cooled filling, then sprinkle dried basil over the top.
Cover the dish tightly and chill in the refrigerator overnight.
When you are ready to bake, remove the casserole from the fridge and let it rest at room temperature for 1 hour. Preheat your oven to 350°F (175°C) while it rests.
Sprinkle grated Gruyère evenly over the top of the casserole, then bake uncovered for 45 to 50 minutes, until the casserole is puffed, fully cooked through, and the cheese is golden brown. Serve immediately.
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User Reviews
I made this for house guests last weekend, and everyone absolutely loved it! The flavor combination is perfect, and I love that I could prep it the night before to avoid morning stress. I’ll definitely be making it again for Christmas brunch this year.
This was pretty good overall, but I think it needs a cooked protein like bacon or ham to feel more filling. I only used ½ teaspoon of salt and it came out a little bland, so I’d recommend doubling the salt amount next time. I do love the idea of using English muffins for the base, though!
Popular Recipe Tweaks
Many home cooks have noted that cooked Italian sausage would be a fantastic hearty addition to this flavorful casserole.
Recipe submitted by cameraman007, Charlotte, North Carolina
