Ham And Cheese English Muffin Make Ahead Breakfast Casserole Food

ENGLISH MUFFIN BREAKFAST CASSEROLE

Steps:

• Grease a 9x13-inch (3 quart) baking dish with butter or baking spray. Preheat oven to 425° F.
• Place the English muffin pieces on a parchment paper lined sheet pan in a single layer. Place in preheated oven for 12 minutes to toast. Remove from oven and turn oven off.
• Spread half of the English muffin cubes in the bottom of the baking dish; add half of the ham and sprinkle ½ cup of each type of cheese; top with remaining English muffin pieces.
• In a large bowl, whisk eggs, half and half, salt, pepper, garlic powder and onion powder until well combined. Pour over English muffin mixture, using a fork or spoon to press down slightly to make sure all of the bread is soaked.
• Sprinkle with remaining half of the ham and cheese onto the casserole. Seal tightly with plastic wrap and refrigerate at least 2 hours or overnight.
• When ready to serve: Heat oven to 350° F. Remove casserole from refrigerator while oven heats. Uncover casserole and drizzle melted butter on top. Bake 35-45 minutes until golden brown and knife inserted in center comes out clean.
• Remove casserole from oven and let sit 10-15 minutes to set up before serving. If desired, sprinkle with chives, scallions or parsley.

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.

HAM AND CHEESE OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Arrange English muffin halves in a single layer in the bottom of the baking dish.
• Whisk together eggs, milk, salt, pepper, garlic powder, onion powder, and mustard in a bowl until well combined. Pour egg mixture over English muffins in the baking dish. Sprinkle chopped ham and 1 cup Cheddar cheese on top of the egg mixture.
• Cover with foil and refrigerate overnight.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until eggs are set, 30 to 35 minutes. Sprinkle with remaining 1/2 cup Cheddar cheese and chopped green onions. Slice and serve.

HAM N CHEESE MUFFINS

Steps:

• In a nonstick skillet, saute onion in butter until tender; set aside. In a bowl, combine cheese and biscuit mix. Stir in milk and egg just until moistened. Fold in ham and onion mixture., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake at 425° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

HAM AND CHEESE MUFFINS

Steps:

• Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
• Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
• Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

HAM AND CHEESE MUFFINS

Steps:

• In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 425° until toothpick inserted in center comes out clean, 16-18 minutes.

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.