All the flavour of the classic fast-food breakfast sandwich — English muffins, sausage patties, American cheese, and a rich egg custard — baked together in one dish for an effortless crowd-feeding breakfast.
Servings
6
Prep time
15 min
Cook time
40 min
Total time
1 hr 5 min
Ingredients — 6 servings
| Ingredient | Quantity | Unit |
|---|---|---|
| Cooking spray | — | as needed |
| Large eggs | 8 | — |
| Half-and-half | ⅔ | cup |
| Kosher salt | 1 | tbsp |
| English muffins, split | 6 | 2 oz each |
| Processed American cheese slices, divided | 12 | 1 oz each |
| Frozen pre-cooked sausage patties, thawed (e.g. Jones Dairy Farm) | 6 | 1½ oz each |
Directions
1
Prep and mix the eggs. Preheat the oven to 350°F (180°C). Coat an 11x7-inch baking dish generously with cooking spray. In a large bowl, whisk together the eggs, half-and-half, and salt until completely smooth. Set aside.
2
Build the base layer. Arrange the bottom halves of all 6 English muffins snugly in the prepared baking dish — they should fit tightly side by side. Place 1 slice of cheese on top of each muffin half, then lay a sausage patty over the cheese.
3
Pour in the egg mixture. Carefully and slowly pour the egg mixture into the dish, letting it flow around and between the muffins and sausage patties.
4
Add the top layer. Place the remaining slice of cheese on top of each sausage patty. Cap each sandwich with the top half of its English muffin. Cover the dish tightly with aluminum foil.
5
Bake covered, then uncovered. Bake for 30 to 35 minutes until the egg custard is nearly set. Remove the foil and continue baking for a further 10 to 12 minutes until the eggs are fully set and the muffin tops are golden brown.
6
Cool and serve. Leave the casserole to rest for 10 minutes before slicing and serving — this helps the egg set firmly so each portion holds together cleanly.
Cook's notes
Make it the night before
Assemble the entire casserole up through step 4, cover tightly, and refrigerate overnight. In the morning, pull it from the fridge while the oven preheats and bake as directed — add 5 to 10 extra minutes since everything starts cold. Perfect for holiday mornings or weekend guests.
Don't rush the rest
The 10-minute cooling period after baking is worth the wait — the egg custard continues to firm up out of the oven and each portion will slice and lift out far more cleanly. Cutting straight away results in runny, collapsing servings.
Sausage options
Pre-cooked frozen sausage patties make this exceptionally quick, but any fully cooked breakfast sausage patty works. Turkey sausage keeps it lighter; spicy pork sausage adds a welcome kick. Just make sure the patties are thawed and roughly the same diameter as the English muffins.
Nutrition per serving
| Nutrient | Amount | Nutrient | Amount |
|---|---|---|---|
| Calories | — | Saturated fat | — |
| Protein | — | Cholesterol | — |
| Total carbohydrate | — | Sodium | — |
| Dietary fiber | — | Calcium | — |
| Total sugars | — | Vitamin C | — |
| Total fat | — | Potassium | — |
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