Egg and Bacon McMuffin Casserole Egg Bake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1 tsp salt
- 6 eggs
- 2 cups milk
- 2 cups cheddar cheese (i put a half a pound in chunks in
- 1/4 tsp white pepper (black works just as well but will be
- 1 pound bacon (i use thick cut but use whatever your favorite is)
- 6 large english muffins (i use wolferman's if you use a smaller variety like thomas, you will need more, probably 12.
- Carbohydrate 56.9457066850074 g
- Cholesterol 77.4000000405768 mg
- Fat 22.0701733465208 g
- Fiber 0.0176666666666667 g
- Protein 39.7918000130657 g
- Saturated Fat 12.9804533409009 g
- Serving Size 1 1 recipe (1669g)
- Sodium 963.779333495641 mg
- Sugar 56.9280400183407 g
- Trans Fat 2.14524333486713 g
- Calories 582 calories
Preheat the oven to 350 degrees.Spray an 9x9 inch baking pan with canola oil.Cook the bacon until a little browned but not crispy. Remember we are going to bake this in the oven too!Slice a sliver of the top of the english muffin.Dip both sides of the english muffin in bacon grease (totally optional, or you can use butter if you would like) and cut into 1 inch chunks.bake at 350 degrees for 10 minutes or until crispy.While the English muffins are baking, cut bacon into chunks.Mix the eggs, milk, salt and pepper in a bowl or measuring cup.Lay the sliced edges of the muffins down first (this makes for a nice crispy bottom) and then add the chunks of english muffins.Add the egg mixture over the bread chunks and sprinkle on the bacon and cheese.Bake uncovered for 35-40 minutes or until browned.Wait about 5-10 minutes before cutting.Enjoy with maple syrup or even ketchup (don't judge me!)
