Overnight Egg Muffin Casserole

Name: Overnight Egg Muffin Casserole
Prep time: 20 min
Total time: 3 min
Ingredients: 1 package (12 oz) English muffins, split and cut into 1-inch pieces (6 cups); 1 package (7 oz) sliced Canadian bacon, coarsely chopped (about 1 1/2 cups); 2 cups shredded Cheddar cheese (8 oz); 10 eggs; 2 cups milk; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup butter

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Prep Time: 20 minutes

Total: 3 hours, 10 minutes

Servings: 8

Author : Pillsbury Kitchens

Ingredients

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1 package (12 oz) English muffins, split and cut into 1-inch pieces (6 cups)1 package (7 oz) sliced Canadian bacon, coarsely chopped (about 1 1/2 cups)2 cups shredded Cheddar cheese (8 oz)10 eggs2 cups milk1/2 teaspoon salt1/2 teaspoon pepper1/4 cup butter

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Instructions

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Step 1

Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of the English muffins in bottom of dish; add Canadian bacon and 1 1/2 cups of the cheese; top with remaining English muffins.

Step 2

In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over English muffin mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese. Cover and refrigerate at least 2 hours but no longer than 12 hours.

Step 3

Heat oven to 350°F. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Uncover casserole; drizzle butter on top. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Let stand 15 minutes before serving.

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