Bring your favorite fast food breakfast sandwich to your brunch table! This Egg & Bacon McMuffin bake has all the flavors of the original but without all the unwanted ingredients! Perfect for brunches or large family gatherings!
I was watching an episode of The Chew a few days ago as I am known to do on occasion (ok ok, I am an addict of the show) and Michael Symon was making an egg bake with ham sandwiches. The show went to commercial and before I could reach for the Tivo remote to jump ahead to the next segment I saw a McDonald’s breakfast commercial. I sort of sat there for a minute thinking with my thumb on the fast forward button but not pressing it. It was a “waiiiiiiiiiiiit a seeeeecccccconnnnnd” moment where I could feel my brain actually connecting the dots one by one until I realized this would make an amazing egg bake (casserole) and holy crap why hadn’t I seen this anywhere before?? A quick visit to Pinterest and Google showed one person tried it a long time ago (did not look so appetizing though) and I started second guessing myself. If this really was going to be delicious surely it would be a hit on Pinterest right? Nope. This dish was not even on the radar.
My husband came home and I looked at him and said “Sausage McMuffin egg bake!” and he said “Awesome! WHERE?!” and excitedly looked into the kitchen. Haha, poor guy. I only wanted his reaction to the idea of it. He offered to make a grocery store run (with kids in tow so I could have some quiet time…this man is a saint I tell you) and about two hours after the proclamation we were eating a very late dinner and stuffing our faces with this recipe and it’s sausage fraternal twin. Today we will enjoy the Egg & Bacon McMuffin Egg Bake, but coming soon (in a series of Friday posts) to a blog near you is:
- Sausage McMuffin Egg Bake
- Classic Egg McMuffin Egg Bake
- 10 tips to the PERFECT Egg McMuffin sandwich
- Sausage Biscuit Egg Bake (oh man I can not WAIT for this one)
- Sausage McGriddle Egg Bake
- Sausage & Cheese Egg Bagel Bake (this will be tested this weekend and go live assuming deliciousness ensues)
I took a pan with half sausage and half bacon mcmuffin bakes to a friend’s house the following morning and we all enjoyed every last bite of them. Some with maple syrup and some without.
Psst, I also have a top secret hash brown recipe in the works. It is a total portable magical recipe with a secret filling. I’m testing a third round of the recipe this weekend and I’m hoping I have it perfected!
Until then enjoy this delicious Egg & Bacon McMuffin bake! Based on a super delicious Egg & Bacon McMuffin. You know, something like this… but in casserole form. I guess what I am saying is more like this…Preheat the oven to 350 degrees. Spray an 9×9 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. Put chunks of cheddar cheese in the food processor and let it go until you have small crumbles.
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!)
- 6 eggs
- 2 cups milk
- 1 tsp salt
- ¼ tsp white pepper (black works just as well but will be visible in the bake)
- 1 pound bacon (I use thick cut, but use whatever your favorite is)
- 2 cups cheddar cheese (I put a half a pound in chunks in my food processor and it gave me perfect little bits)
- 6 large english muffins (I use Wolferman's, If you use a smaller variety like Thomas, you will need more, Probably 12.
- 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!)
As we were eating our way through the entire pan it occurred to me how to make it slightly more authentic. Take 6 eggs (remember this is 9 servings, and uses a total of 12 eggs) and cook them until slightly (just crack into the pan and mix ever so slightly, but where it is still distinctly egg white and egg yolk separate) cooked but still a bit runny with some butter in a frying pan. Spoon them over the bread cubes but before the bacon and eggs. Then you’ll get the authentic egg white flavor too! Look for this in the instructions in the sausage bake. Oh darn we have to make it again! Haha.