McMuffin Style Sausage and Egg Breakfast Bake

Inspired by a popular grab-and-go breakfast sandwich, this Sausage McMuffin Egg Bake delivers all the familiar flavors—crispy English muffins, savory breakfast sausage, fluffy eggs, and sharp cheddar—assembled into a single make-ahead casserole. It’s high in protein, simple to prepare, and convenient to slice into individual portions for quick breakfasts during a busy week or to serve for brunch when hosting guests. Cottage cheese is blended into the eggs for added creaminess and protein, and torn English muffins become the toasted bread base that so closely mimics a sandwich.

While nothing quite matches the speed of a fast food breakfast sandwich, this casserole captures those same flavors in a more wholesome, home-cooked form. It’s versatile: swap in whole-wheat English muffins, substitute ground chicken sausage or turkey sausage, or try Pepper Jack or Monterey Jack if you prefer a little spice. This dish is ideal for weekend meal prep—bake it once, then refrigerate and reheat single slices for easy breakfasts all week.

Ingredients

• 1 tablespoon extra virgin olive oil (for muffins)
• 6 English muffins, torn into 1-inch cubes
• 1/2 teaspoon kosher salt (for muffins)
• 1 tablespoon extra virgin olive oil (for sausage)
• 1 pound ground pork breakfast sausage
• 12 large eggs
• 1/2 cup whole milk cottage cheese
• 1/4 cup whole milk
• 1 teaspoon kosher salt (for eggs)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon hot sauce (optional)
• 1 cup extra-sharp cheddar cheese, shredded
• 2 tablespoons chopped fresh chives, plus more for garnish

Step-by-Step Instructions

Step One: Preheat and Prep

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or olive oil and set it aside. Line a separate baking sheet with parchment paper for the English muffins.

Step Two: Toast the English Muffin Cubes

Spread the torn English muffin pieces on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt. Toss to coat, then bake for 10–12 minutes, or until the cubes are golden brown. Remove and let cool completely before assembling the casserole so they hold their texture.

Step Three: Cook the Sausage

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the ground pork sausage in an even layer and allow it to cook undisturbed for about 3 minutes so a good crust forms on one side. Break the sausage up with a spatula and continue to cook for about 5 more minutes, stirring occasionally, until fully cooked and deeply browned in places. Transfer the cooked sausage to a plate with a slotted spoon and set aside to cool slightly.

Step Four: Blend the Egg Mixture

In a high-speed blender (or large bowl using an immersion blender), combine 12 large eggs, 1/2 cup whole milk cottage cheese, 1/4 cup whole milk, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon hot sauce if using. Blend on medium-low for about 1 minute until the mixture is very smooth and slightly frothy. The cottage cheese creates a creamy texture and boosts protein.

Step Five: Assemble the Casserole

Arrange the cooled English muffin cubes in an even layer across the bottom of the prepared 9×13 pan. Scatter the cooled sausage crumbles evenly over the bread, then sprinkle 1 cup of extra-sharp cheddar cheese and 2 tablespoons chopped chives across the top. Carefully pour the blended egg mixture over the layered ingredients, using a spatula to press the muffin cubes down so they absorb the egg.

Step Six: Cover and Bake

Spray a sheet of aluminum foil with cooking spray and cover the baking dish tightly to prevent sticking. Bake covered on the middle rack for 20 minutes. Remove the foil and continue baking for another 15–20 minutes, until the eggs are fully set and the top is golden brown. The total bake time after assembly is roughly 35–40 minutes.

Step Seven: Rest, Slice, and Serve

Remove the casserole from the oven and let it rest for about 10 minutes to firm up. Cut into squares and serve warm, garnished with additional chopped chives if desired.

Make-Ahead, Storage, and Reheating

This casserole is ideal for make-ahead breakfasts. You can toast the muffin cubes and cook the sausage up to a day in advance—store both at room temperature (muffins) and in the refrigerator (sausage) in airtight containers. When ready to bake, assemble with the egg mixture and follow the baking steps.

Leftovers: Allow the bake to cool completely, then store portions in an airtight container in the refrigerator for up to 4 days.

Best Ways to Reheat

• Microwave (fastest): Place a slice on a plate, cover loosely with a damp paper towel, and microwave for 60–90 seconds until heated through. The towel preserves moistness and keeps the eggs tender.
• Oven (best for multiple servings): Preheat the oven to 325°F. Arrange slices in a baking dish, cover tightly with foil, and warm for 12–15 minutes until heated through.
• Air Fryer or Toaster Oven (crispy edges): Heat at 325°F for 6–8 minutes to revive some of the English muffin’s crispiness on the edges.

Recipe FAQs

Nutrition (approximate per serving)

Calories: 474 kcal; Carbohydrates: 21 g; Protein: 25 g; Fat: 31 g; Saturated Fat: 11 g; Cholesterol: 304 mg; Sodium: 1,239 mg; Fiber: 1 g; Sugar: 1 g. Nutrition information is automatically calculated and should be used only as an approximation.

Notes and Serving Ideas

This casserole is a flexible base for additions. Stir in sautéed spinach, diced bell peppers, or sliced mushrooms for extra vegetables. Swap the cheddar for Pepper Jack to add heat, or choose a milder cheese like Havarti if you prefer creaminess without extra sharpness. Cut into individual portions and wrap for portable breakfasts or pack slices for a weekend brunch buffet.

Whether you’re feeding a crowd or prepping breakfasts for the week, this Sausage McMuffin Egg Bake offers familiar, comforting flavors in an easy, make-ahead format. Try the variations that suit your family and enjoy a quick, satisfying breakfast any morning.

Food photography and styling credit: Eat Love Eats.