English Muffin Casserole
Make ahead and chill overnight. So easy for a special breakfast!
Ingredients - (Serves 4 - 5.)
5 English muffins, split in half
10 eggs, lightly beaten
2 cups milk
1 cup Swiss or Monterey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
1 cup fresh mushrooms, sliced
1/3 cup fresh parsley, chopped fine
5 English muffins, split in half
10 eggs, lightly beaten
2 cups milk
1 cup Swiss or Monterey Jack cheese, shredded
1 cup sharp Cheddar cheese, shredded
1 cup fresh mushrooms, sliced
1/3 cup fresh parsley, chopped fine
Steps
- Split English muffins open and lay them in a greased 9"x13" baking dish.
- Sprinkle all the cheese over the muffin halves.
- In a mixing bowl, beat together the milk and eggs; stir in the parsley. Pour over the muffin halves.
- Chill at least 4 hours or overnight in fridge.
- Before you bake, put the sliced mushrooms on top.
- Bake in preheated 350° F oven for 50 minutes. Let sit for about 10 minutes before serving.