English Muffin Breakfast Casserole - The Salty Marshmallow (2024)

This English Muffin Breakfast Casserole is a unique take on a classic combo. Eggs, melted cheese, sautéed veggies, salty ham, a dash of hot sauce and sweet dijon mustard are all held together with a crisp english muffin base.

English Muffin Breakfast Casserole

I love english muffins (the butter in all the nooks and crannies, delish) and I love using my cast iron skillet. So why not combine those two for an epic breakfast casserole? This english muffin breakfast casserole is super easy to make and utilizes breakfast staples you probably already have in the fridge. Use holiday leftovers to save even more time, then just pop in the oven and bake. This dish is the best for a chilly morning recovering from all the holiday chaos while also feeding a crowd!

While you’re on the breakfast casserole binge try my Tater Tot Breakfast Casserole or my Biscuit and Gravy Casserole for a hearty start to your mornings.

How To Make English Muffin Breakfast Casserole:

• Preheat. Preheat your oven to 400°F.
• Slice and dice. Use a serrated knife to split each English muffin in half, then dice each half into 6 pieces.
• Prepare the eggs. In a large mixing bowl add your eggs. Whisk in the half and half, Dijon mustard, hot sauce, salt and pepper. Add the cubed English muffins and stir to coat. Set aside.
• Heat your skillet. Melt the butter in a large cast iron skillet over medium heat. Once the butter is fully melted, add in your diced onions and cook until fragrant and slightly golden brown, about 5-8 minutes. Add in the garlic and cook for about 1 minute, stirring constantly.
• Chop and shred. As the onions are cooking you can take this time to chop your sliced ham into bite sized pieces. If needed, you can also shred your cheese.
• Combine. Add the onion and garlic mixture to the egg mixture along with the ham and 1 cup of the shredded cheese. Stir to fully combine.
• Pour. Pour the casserole into the heated skillet and spread into an even layer. Top with the remaining half cup of shredded cheese.
• Bake and serve. Place the skillet in the preheated oven and cook for 20-25 minutes until the eggs are set and the cheese is golden. Serve while hot with a sprinkle of fresh parsley on top. Enjoy!

Storing English Muffin Breakfast Casserole

You can store leftover skillet breakfast casserole in an airtight container in the fridge for up to 5 days! Make sure to let it cool completely before storing. This recipe is great for that post holiday fatigue when you still want something filling to start the day but don’t have the energy to cook anything else until after the new year.

Recipe Notes and Tips:

• Skillet – You’ll want a 10-12 inch skillet for this dish otherwise it will take longer to cook and you risk ingredients spilling over the sides.
• Butter – If you’re concerned with sticking you can add another tablespoon of butter before adding the egg and muffin mixture prior to baking.
• Ham – I used sliced deli ham for this recipe. You’ll need about 1 ½ cups total once cubed. Feel free to use leftover holiday ham or pre cubed deli ham to save time. Crumbled bacon or breakfast sausage are great substitutions or additions as well.
• English Muffin – Feel free to use your favorite type of english muffin. I used the classic white but you could try whole wheat, gluten free, or even a blueberry for a sweet twist.
• Cheese – I like to use mozzarella shredded fresh but you can absolutely use pre shredded cheese for this recipe. Use your favorite blend or experiment with different types.

Enjoy!

~Nichole