Sausage McMuffin Egg Bake
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 9
- 1/2 teaspoon black pepper
- 2 cups milk
- 1 1/2 tsp salt
- 1 tablespoon of butter (optional)
- 2 cups cheddar cheese (i put a half a pound in chunks in
- 12 eggs, divided
- 16 oz breakfast sausage (since i was a kid i use and love farmer john)
- 8 large english muffins (if you use a smaller variety like you will need 12)
- maple syrup for topping
- Carbohydrate 2.88400333537119 g
- Cholesterol 253.493333337842 mg
- Fat 7.56588666813194 g
- Fiber 0.00883333333333334 g
- Protein 9.10125000145175 g
- Saturated Fat 2.81307333417418 g
- Serving Size 1 1 Serving (162g)
- Sodium 103.481333351367 mg
- Sugar 2.87517000203786 g
- Trans Fat 1.17962000017042 g
- Calories 116 calories
Cook sausage on high heat, you want the color on the outside, the rest will bake through in the oven.Remove from pan, let cool and slice into chunks.Drain/wipe fat from pan if you would like to use butter to cook the eggs. If you want to cook them in sausage fat instead, drain all but about a tablespoon and heat the pan on medium high.Break 6 eggs into a bowl, add them to the pan and poke the yolks.Stir a bit just to spread the yolks around a bit.Cook until just set and remove from pan.Spray either your cast iron skillet or 8x8 inch pan with cooking spray.Cut the English muffins into chunks and toast at 375 degrees until slightly browned and crispy, about 7-9 minutes.Whisk the rest of the eggs, milk, salt and pepper in a mixing bowl.Add toasted English Muffin chunks, eggs, sausage and cheese in layers to your pan.Pour the egg mixture over it evenly.Bake for 45-50 minutes.Enjoy with Maple syrup!
