English muffin recipe

English Muffin Breakfast Bake

This breakfast bake recipe is made with fluffy english muffins, sausage, and veggies. It can serve a crowd or be a great easy breakfast for the week. 

Prep: 15 minutesCook: 60 minutesTotal: 1 hour 15 minutes
Fat 21 Carbs 50 Protein 25
Yield 8-10 1x


  • 16 English muffins, torn into 12-inch pieces 
  • 1 lb. ground pork breakfast sausage
  • 1 large red bell pepper, diced
  • ½ large white onion, minced 
  • 5-oz. fresh spinach 
  • 4-oz. sun dried tomatoes, chopped (the kind with olive oil in it) 
  • 4-oz. goat cheese (plus more for topping) 
  • 12 large eggs 
  • ½ cup milk, any kind (we used 2% milk) 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper


  1. Spray a 9×13-inch casserole dish with non-stick cooking spray. Set aside. 
  2. Heat a large skillet over medium/high heat and add the ground pork to the skillet pan. 
  3. Break the sausage up into small pieces and let the sausage cook for 2-3 minutes. 
  4. Add the red pepper, white onion, and spinach to the skillet and mix all the ingredients together. Cook all the ingredients together for an additional 5 minutes until the spinach begins to wilt and until the pork is cooked. Remove the skillet from the stove top. 
  5. Add the English muffin pieces, pork, cooked veggies, and sun dried tomatoes to the greased casserole dish. Mix until combined. 
  6. Dollop the goat cheese all over the casserole and then toss everything together.
  7. In a large bowl, whisk the large eggs together. Add milk, salt, and pepper to the eggs and whisk until combined. 
  8. Pour the egg mixture over the English muffin casserole and toss to combine everything together. Use your hands to press the ingredients into the egg mixture. 
  9. Cover the casserole dish with tin foil and place it in the refrigerator for at least 2 hours or (preferably) overnight. 
  10. When the casserole is ready to bake, preheat the oven to 350ºF. 
  11. Remove the casserole from the refrigerator and leave the casserole covered. Place it in the oven and bake for 50-60 minutes, uncovering the casserole after 45 minutes. 
  12. Sprinkle fresh goat cheese on top of the casserole and place the casserole back into the oven for 3-4 minutes or until the goat cheese is melted. 
  13. Remove the casserole from the oven and let it rest for 10 minutes before serving. 

Nutrition Facts

Serving Size: 1/10 Calories: 499 Sugar: 6 Sodium: 768 Fat: 21 Carbohydrates: 50 Fiber: 2 Protein: 25 Cholesterol: 36
Author: Linley RichterCategory: BreakfastMethod: OvenCuisine: American
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