English Muffin Egg Breakfast Bake

A cozy, make‑ahead morning casserole that tastes like an Egg McMuffin—only better.

A regular breakfast offer should feel familiar, nostalgic, and effortless all at once. This English Muffin Egg Breakfast Bake delivers exactly that. It takes everything people love about a classic Egg McMuffin—the toasted nooks and crannies of the muffin, the savory Canadian bacon, the melted cheese, the fluffy eggs—and transforms it into a warm, crowd‑pleasing casserole that practically serves itself.

It starts with sliced English muffins, layered generously in a casserole dish so they can soak up every bit of the whipped salt‑and‑pepper egg mixture. Slices of Canadian bacon tuck between the layers, adding that smoky, satisfying bite. A blend of cheeses melts into all the corners, creating pockets of gooey richness that make each serving feel indulgent without being heavy.

Once baked, the top turns golden and lightly crisp, while the inside stays soft, savory, and wonderfully filling. It’s the kind of high‑protein breakfast that keeps you energized for hours, and it's perfect for busy mornings, weekend brunches, or meal‑prep days when you want something wholesome ready to go.

Best of all, it’s incredibly easy to prepare ahead of time. Assemble the layers the night before, let the muffins soak up the eggs, and simply bake in the morning. No fuss, no rush, just a warm pan of comfort waiting for you.

English Muffin Egg Breakfast Bake

16 oz roughly grated cheese, divided (half for bottom, half for top)

4–6 English muffins, sliced horizontally

2–3 slices Canadian bacon, tucked inside each muffin

8 large eggs, whipped

2 Tbsp. whole milk

salt and pepper, to taste

 

Preheat the oven to 350°F. Grease an 8×8-inch baking dish.

 

Spread 8 oz of grated cheese evenly across the bottom of the dish.

 

Slice the English muffins and fill each with 2–3 slices of Canadian bacon. Arrange them snugly in the dish on top of the cheese.

 

Whisk together the eggs, whole milk, salt, and pepper until fully combined and lightly frothy.

 

Pour the egg mixture evenly over the layered muffins so it soaks into all the nooks and crannies.

 

Top the casserole with the remaining 8 oz of grated cheese.

 

Bake for 35 minutes, or until the cheese is melted, bubbling, and golden brown on top.

 

Let cool slightly before slicing and serving.