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Inspired by a grab-and-go favorite, this Sausage McMuffin Egg Bake is packed with protein, easy to throw together, and great to have on hand for quick breakfasts throughout the week. I blend cottage cheese into the eggs for extra protein and tear up a package of English muffins to serve as the base. This is just as great for a make-ahead breakfast to slice and serve throughout the week as it is a crowd-friendly brunch for entertaining.
I know that nothing quite beats the convenience of a fast food breakfast sandwich, but when you’re craving all those same flavors in the form of a feel-good, home-cooked meal, this is it. It has everything you love—toasted English muffins, savory pork sausage, creamy eggs, and plenty of cheese—all packed into one casserole. While it’s great for serving to a crowd on the weekends or for a holiday brunch, my favorite way is actually treating it like a meal prep breakfast. I’ll bake it over the weekend, then slice it up into individual portions so that my whole family can eat throughout the week. (And yes, there are full reheating instructions listed below!)
There are also plenty of ways to customize this casserole. Feel free to use whole wheat English muffins, ground chicken sausage, or another kind of cheese (Pepper Jack would be great if you want more heat). Play around with it and let me know what you like best!
Ingredients:
- Extra Virgin Olive Oil
- English Muffins
- Kosher Salt
- Ground Pork Breakfast Sausage
- Large Eggs
- Whole Milk Cottage Cheese
- Whole Milk
- Kosher Salt
- Freshly Ground Black Pepper
- Hot Sauce (Optional)
- Extra-Sharp Cheddar Cheese
- Fresh Chives
Step-by-Step:
step one: preheat the oven and prep the baking dish
Preheat the oven to 375℉. Grease a 9×13-inch baking dish generously with butter or olive oil. Set aside. Line a separate baking sheet with parchment paper.
step two: bake the english muffins
Add the torn English muffins to the prepared baking sheet. Drizzle the olive oil over the muffins and season with salt. Toss to combine. Transfer to the oven and bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to cool entirely before assembling.
step three: cook the sausage
Heat the oil in a medium skillet over medium heat. Once hot, add the sausage in an even layer. Cook, undisturbed, for 3 minutes, or until a deep crust forms on one side. Flip the sausage and cook, breaking it up with a wooden spatula, for about 5 minutes, stirring often, until the sausage is fully cooked and deeply browned in places. Use a slotted spoon to transfer the sausage to a plate. Set aside to cool.
step four: blend the eggs
In a high-speed blender, add the eggs, cottage cheese, milk, salt, pepper, and hot sauce (if using). Blend on medium-low for about 1 minute until smooth and fluffy.
step five: assemble the casserole
Add the muffin cubes to the bottom of the prepared baking dish, arranging in an even layer. Top with the sausage crumbles and 1 cup of shredded cheese and chives. Carefully pour the egg mixture into the dish, using a spatula to make sure the muffin cubes are nestled into the eggs.
step six: cover and bake
Spray a sheet of foil with cooking spray to prevent it from sticking and cover the baking pan tightly. Transfer to the middle rack of the oven and bake, covered, for 20 minutes. Remove the foil and continue to bake for 15 to 20 minutes, until the eggs are fully set and the top is golden brown.
step seven: slice and serve
Remove from the oven and set aside to cool for about 10 minutes before cutting into squares. Serve immediately.
recipe faqs:
Yes and no ha! While I do think that the whole casserole is best assembled right before baking, there are a few steps you can do in advance to get ahead of things.
The day before you want to bake it, toast the English muffin cubes as directed and let them cool completely, then store in an airtight container at room temperature. Cook the sausage until browned, let it cool, and refrigerate in an airtight container overnight.
In the morning, simply grease your baking dish, add the toasted muffin cubes and cooked sausage, blend up the egg mixture, assemble, and bake as written — skipping the messiest steps and making this perfect for entertaining or busy mornings.
There are so many options for reheating, depending on how much time you have:
Microwave (fastest + still delicious):
Place a slice on a plate and cover loosely with a damp paper towel. Microwave for 60 to 90 seconds, or until warmed through. The steam from the towel keeps the eggs soft and fluffy.
Oven (best texture for multiple servings):
Preheat oven to 325°F. Place slices in a baking dish and cover tightly with foil. Warm for 12 to 15 minutes until heated through.
Air Fryer / Toaster Oven (best for crispy edges):
Heat at 325°F for 6 to 8 minutes. This brings back a little of that English muffin toastiness on the edges.
Allow the casserole to cool completely before packing leftovers in an airtight container and store in the fridge for up to 4 days.
Whether you want a make-ahead, grab-and-go breakfast or need brunch for a crowd, this Sausage McMuffin Egg Bake can do it all! Let me know what you think of this recipe in the comments below.
want more breakfast and brunch recipes like this one? try these!
Croque Monsieur Breakfast Casserole
Italian Sausage and Arugula Quiche
Sausage McMuffin Egg Bake
Ingredients
For the English Muffins:
- 1 tablespoon extra virgin olive oil
- 6 English muffins, torn into 1-inch cubes
- 1/2 teaspoon kosher salt
For the Sausage:
- 1 tablespoon extra virgin olive oil
- 1 pound ground pork breakfast sausage
For the Eggs:
- 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
- 1 teaspoon hot sauce (optional)
To Assemble:
- 1 cup extra sharp cheddar cheese,
- 2 tablespoons chopped fresh chives, plus more for garnish
Instructions
- Preheat the oven to 375℉. Grease a 9×13-inch baking dish generously with butter or olive oil. Set aside. Line a separate baking sheet with parchment paper.
For the English Muffins:
- Add the torn English muffins to the prepared baking sheet. Drizzle the olive oil over the muffins and season with salt. Toss to combine. Transfer to the oven and bake for 10 to 12 minutes until golden brown. Remove from the oven and allow to cool entirely before assembling.
For the Sausage:
- Heat the oil in a medium skillet over medium heat. Once hot, add the sausage in an even layer. Cook, undisturbed, for 3 minutes, or until a deep crust forms on one side. Flip the sausage and cook, breaking it up with a wooden spatula, for about 5 minutes, stirring often, until the sausage is fully cooked and deeply browned in places. Use a slotted spoon to transfer the sausage to a plate. Set aside to cool.
For the Eggs:
- In a high-speed blender, add the eggs, cottage cheese, milk, salt, pepper, and hot sauce (if using). Blend on medium-low for about 1 minute until smooth and fluffy.
To Assemble:
- Add the muffin cubes to the bottom of the prepared baking dish, arranging in an even layer. Top with the sausage crumbles, shredded cheese, and chives. Carefully pour the egg mixture into the dish, using a spatula to make sure the bread cubes are nestled into the eggs.
- Spray a sheet of foil with cooking spray to prevent it from sticking and cover the baking pan tightly. Transfer to the middle rack of the oven and bake, covered, for 20 minutes. Remove the foil and continue to bake for 15 to 20 minutes, until the eggs are fully set and the top is golden brown.
- Remove from the oven and set aside to cool for about 10 minutes before cutting into squares. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
love this recipe. once baked and cooled, do you feel like it could be sliced into individual portions, frozen and reheated?
definitely!
This is currently in my oven for a third time ☺️ We LOVE it! I’m a sweet tooth gal but for breakfast it has to be savoury and finding a good make ahead savoury breakfast is hard (once you’re sufficiently sick of breakfast burritos!).
Thanks for this great recipe!
This is my new go-to breakfast casserole. We love it for dinner too!
Excited to make this for Easter brunch. Can I replace the English muffins with sourdough?
Yes, that should work! Just make sure that your bread cubes are roughly the same thickness as English muffins would be.
Fantastic recipe! I made this today for my sister’s baby shower and everyone was raving over it. I ended up giving the recipe to five different people. I made it for 10 people and just adjusted the portions. Perfection!
Wow thank you so much!!!