A make-ahead breakfast bake layering English muffins, Canadian bacon, eggs, and cheese.
KBy kaylyn
Servings
8
6 piece English muffins, split and cut into quarters
2 tbsp Unsalted butter, softened
12 slice Canadian bacon, chopped
2 cup Sharp cheddar cheese, freshly grated
10 piece Large eggs
2 cup Whole milk
1 tbsp Dijon mustard
0.5 tsp Smoked paprika
0.5 tsp Black pepper
0.5 tsp Kosher salt
4 piece Scallions, thinly sliced
2 tbsp Fresh chives (garnish)
Calories
417 kcal
Protein
28g
Carbs
25g
Fat
22g
Fiber
1g
Sugar
4g
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Assemble the Bake
1. Grease a 9x13-inch baking dish generously with the softened butter. Arrange half of the English muffin pieces in an even layer across the bottom of the dish.
3 piece English muffins, split and cut into quarters,
2 tbsp Unsalted butter, softened
2. Scatter half of the Canadian bacon, half of the scallions and half of the cheddar over the muffins. Repeat with the remaining muffin pieces, Canadian bacon and scallions, then reserve the remaining cheddar for the top.
3 piece English muffins, split and cut into quarters,
6 slice Canadian bacon, chopped,
1 cup Sharp cheddar cheese, freshly grated,
2 piece Scallions, thinly sliced
Egg Custard
3. In a large bowl, whisk the eggs with the milk, Dijon mustard, smoked paprika, black pepper and salt until fully combined and no streaks of yolk remain.
10 piece Large eggs,
2 cup Whole milk,
1 tbsp Dijon mustard,
0.5 tsp Smoked paprika,
0.5 tsp Black pepper,
0.5 tsp Kosher salt
4. Pour the egg mixture evenly over the layered muffins, pressing down gently so every piece is soaked. Top with the reserved cheddar, cover tightly and refrigerate at least 4 hours or overnight.
1 cup Sharp cheddar cheese, freshly grated
Bake and Serve
5. Heat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit on the counter for 20 minutes while the oven heats.
6. Bake uncovered for 45 to 50 minutes, until the center is set, no liquid jiggles when shaken, and the top is golden brown. Tent with foil if the cheese browns too quickly.
7. Rest for 10 minutes, then sprinkle with chives, cut into squares and serve. Leftovers keep refrigerated for 4 days and reheat in the microwave for 1 to 2 minutes per portion.
2 tbsp Fresh chives (garnish)
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