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Lidey's Table

English Muffin Breakfast Bake

Monday, May 15, 2017

A cross between a soufflé, a frittata, and a bread pudding, this English Muffin Breakfast Bake combines everyday breakfast ingredients to make a brunch masterpiece. (Think eggs, toasted bread, maple-roasted bacon and lots of cheddar cheese.) It’s a little more time consuming than your average egg sandwich, but so worth it.

Besides being delicious and totally over the top, it's also a very practical recipe. The ingredients are all things you can find at any grocery store- a dozen eggs, a pack of English muffins, a pound of bacon, a quart of milk, etc. – and the recipe doesn’t require any special equipment. If you want to double the recipe, I would recommend making two separate batches (in two baking dishes) rather than using one larger dish or pan. 

English Muffin Breakfast Bake

serves 6-8

  • 1 tablespoon unsalted butter, at room temperature
  • 12 slices good-quality, lean bacon
  • 2 tablespoons maple syrup
  • 6 English muffins, such as Thomas’s
  • 12 large eggs
  • 2 ½ cups whole milk
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 3 tablespoons minced fresh chives
  • 6 ounces sharp cheddar cheese, grated (2 cups, lightly packed)

Arrange two racks evenly spaced in the oven. Preheat the oven to 400 degrees and generously grease the bottom and sides a 9 x 13 x 2-inch baking dish with the butter.

Place an ovenproof baking rack on a sheet pan and place the strips of bacon in a single layer on the rack. (If you don’t have a rack, just place the bacon directly on the sheet pan.) Bake for 15-20 minutes, until the bacon has begun to brown. Remove the pan and carefully brush the strips of bacon with maple syrup. Return the pan to the oven and bake for another 5 minutes, until golden brown. Remove the bacon and allow to drain on a plate lined with a paper towel. When cool enough to handle, roughly chop the bacon and set aside.

Meanwhile, cut the English muffins into 1” cubes. (Do not halve them horizontally as you would normally for the toaster.) Spread the cubes on a sheet pan and bake, with the bacon, for 15 minutes, until lightly browned.

While the bacon and English muffins are in the oven, whisk together the eggs, milk, salt and pepper in large bowl.

To assemble, sprinkle half of the bacon, 1 tablespoon of the chives, and 1 cup of the cheese (in that order) onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the muffin cubes are moistened. Top with remaining bacon, cheese and chives. Wrap well and refrigerate for at least one hour, or overnight.

Before baking, lower the oven (or set the oven) to 350 degrees. If the dish has been in the refrigerator overnight, let it come to room temperature for 15 minutes before baking. Bake for 50-60 minutes, until puffed and cooked through. Allow to cool for 10 minutes before serving.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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