English Muffin Egg Casserole

English Muffin Egg Casserole

Print this page

Ingredients

4 whole wheat English muffins, halved
2 meatless sausage patties (I used Morningstar)
1 tablespoon olive oil
1 medium tomato, chopped
3/4 cup mushrooms, sliced
1 clove garlic, minced
1 cup spinach, chopped
1/2 teaspoon dried basil
5 eggs
1/3 cup skim milk
1 cup mozzarella cheese, shredded
Salt and pepper, to taste
directions

1

Prepare an 11 x 9 baking dish with cooking spray. Line with English muffin halves and set aside.
2

Defrost sausages in microwave and crumble. Heat olive oil in a large skillet over medium heat and add tomatoes and mushrooms. Cook for 3-4 minutes and then add sausage and garlic. Cook for another 2-3 minutes and then stir in chopped spinach and dried basil. Season generously with salt and pepper and then spoon over English muffins.
3

While mixture is cooling on English muffins, whisk together eggs and milk and season with salt and pepper. Pour egg mixture over English muffins and top with cheese. Let rest at least one hour or up to overnight in the fridge.
4

Remove casserole from fridge while you are preheating oven to 350 degrees. Cook for 40-50 minutes, or until set and cheese is slightly browned.

Print this page

3 Comments

  1. So nicely described the procedure and following that I made this muffin perfectly I think.

    • I’m grtuefal you made the post. It’s cleared the air for me.

  2. A plgelinasy rational answer. Good to hear from you.

Leave a Comment

Your email address will not be published.

Adsense
Advertisement
About Me