Save on Pinterest

Eggs a la Trish

By using English muffins instead of bread or rolls, this overnight breakfast dish becomes just a little bit heartier. I'll often switch it up and use different cheeses or meats and it always comes out perfect. —Mark Bohlke, Rosemount, Minnesota
  • Total Time
    Prep: 15 min. + chilling Bake: 55 min. + standing
  • Makes
    8 servings

Ingredients

  • 4 English muffins, split and toasted
  • 8 slices cheddar cheese
  • 8 slices Canadian bacon
  • 3-1/4 cups whole milk
  • 6 large eggs
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard

Directions

  • In a greased 13x9-in. baking dish, arrange 6 English muffin halves cut sides up. Cut remaining muffins in half; fill in spaces with muffin pieces. Top with cheese and Canadian bacon. Whisk remaining ingredients; pour over muffins. Refrigerate, covered, overnight.
  • Remove dish from refrigerator 30 minutes before baking. Preheat oven to 325°. Bake, uncovered, until a knife inserted in center comes out clean, 55-60 minutes. Let stand 5 minutes before cutting.
Nutrition Facts
1 serving: 294 calories, 16g fat (8g saturated fat), 180mg cholesterol, 562mg sodium, 19g carbohydrate (6g sugars, 1g fiber), 18g protein.

Recommended Video

Reviews

Click stars to rate