English Muffin Casserole Bread Food

ENGLISH MUFFIN BREAD

Steps:

• Combine flour, yeast, sugar, salt and soda in a large bowl.
• Heat together milk and water until very warm (120 - 130 degrees). Add dry ingredients and beat well.
• Stir in remaining flour to make a stiff batter.
• spoon into 2 loaf pans that have been greased and sprinkled with cornmeal.
• Sprinkle cornmeal on top.
• Cover and let stand in warm place for 45 minutes.
• Bake at 400 for 25 minutes.

ENGLISH MUFFIN-SAUSAGE BREAKFAST CASSEROLE

Steps:

• Cook ground sausage in a large skillet over medium-high heat, stirring often, until browned and cooked through, about 5 minutes. Drain excess grease.
• Spread torn English muffin pieces along the bottom of a 9x13 baking dish. Layer cooked sausage, onions, bell peppers, and Cheddar cheese over English muffin pieces.
• Combine eggs, milk, basil, and pepper in a bowl; whisk until well combined. Pour egg mixture into the baking dish. Gently press down on top of the casserole mixture with a spatula. Cover and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Uncover casserole and bake in the preheated oven until casserole is set and eggs are cooked, about 35 minutes. Check by inserting a knife. Let cool for 15 minutes before eating.

ENGLISH MUFFIN BREAD

Steps:

• Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
• In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

ENGLISH MUFFIN CASSEROLE BREAD

Steps:

• In large mixing bowl combine 1 cup of the flour and the yeast.
• In a saucepan heat the water, sugar, and salt til warm, stirring to dissolve sugar.
• Add to dry mixture in bowl.
• Beat at low speed with mixer for about 30 seconds, scraping bowl.
• Beat 3 minutes at high speed.
• By hand stir in enough remaining flour to make a soft dough.
• Shape into ball.
• Place in lightly greased bowl; turn once to grease surface.
• Cover; let rise until double (about 1 hour).
• Punch down.
• Cover; let rest about 10 minutes.
• Grease a 1 quart casserole; sprinkle with cornmeal.
• Place dough in casserole; sprinkle top with cornmeal.
• Cover, let rise til double (30 to 45 minutes).
• Bake at 400 degrees for 40 to 45 minutes.
• Cover loosely with foil if top browns too quickly.
• Remove from casserole; cool.

ENGLISH MUFFIN BREAKFAST CASSEROLE

Steps:

• Generously grease the bottom and sides of a 9-by-13-inch baking dish with butter. Heat the oven to 350 degrees.
• Cut the English muffins into 1-inch cubes. (Do not halve them horizontally as you would normally for the toaster.) Place the cubes on a sheet pan and bake until lightly toasted, 12 to 15 minutes.
• Meanwhile, heat the olive oil in a medium or large skillet over medium-high. Add the sausage and scallions, a pinch of salt and a pinch of pepper and cook, breaking up the sausage with a wooden spoon, until the sausage is evenly browned, 4 to 6 minutes. Transfer to a paper towel-lined plate.
• Meanwhile, add the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper to large bowl; whisk to combine.
• To assemble, sprinkle half of the sausage, then half of the cheese 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 bread is moistened. Top with remaining sausage and cheese. Wrap well and refrigerate for at least 1 hour up to overnight.
• Heat the oven to 350 degrees. Bake the casserole until puffed and cooked through, about 40 minutes. (It may need a few more minutes, if your casserole has been in the refrigerator overnight.) Cool for 10 minutes, then cut into squares and serve.

EGG, HAM AND ENGLISH MUFFIN CASSEROLE

Steps:

• Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
• Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
• Preheat the oven to 350 degrees F.
• Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.

ENGLISH MUFFIN BREAKFAST CASSEROLE

Steps:

• Arrange English muffin halves in the bottom of a greased 9- x 13-inch baking dish, cutting them to fit, if necessary; set aside.
• Heat oil in a large skillet over medium heat. Add tomatoes, mushrooms, salt and pepper and cook, stirring occasionally, until tender and liquid is thickened, 8 to 10 minutes. Spoon tomato mixture over the top of the English muffins, distributing it evenly; set aside to let cool.
• In a large bowl, whisk together eggs, milk, garlic powder, onion powder, salt and pepper. Pour evenly over tomato mixture, then sprinkle with basil. Cover and chill overnight.
• Set dish aside at room temperature for 1 hour and preheat oven to 350°F Sprinkle casserole with cheese and bake, uncovered, until puffed, cooked through and cheese is golden brown, 45 to 50 minutes. Serve immediately.

ENGLISH MUFFIN FRENCH TOAST!

Steps:

• Whisk eggs in small bowl until frothy. Add milk, sugar and cinnamon. Whisk well. Transfer to shallow dish. (Can be made ahead and refrigerated, covered airtight, for as long as 3 days.).
• To cook, open English muffins; place in milk mixture, cut-side down, for about 4 minutes. Turn and soak 1 minute more.
• Heat greased nonstick skillet over medium heat. When hot, cook muffins, cut-side down, until browned, about 3 minutes. Turn, brown other side, about 3 minutes more.
• Can be kept warm in 200 degree oven while cooking remaining muffins. Serve hot with warm maple syrup passed separately.