Overnight English Muffin Breakfast Casserole
This easy Overnight English Muffin Breakfast Casserole is a healthy recipe perfect for brunch or meal prepping for the week. Whole grain English muffins are topped with leftover ham, Parmesan, cheddar, Greek yogurt and spices for the perfect bite of morning eggs.
Servings: 10
Calories: 328kcal
Ingredients
- 6 wheat English muffins
- 2 1/2 cups diced ham or Canadian bacon
- 10 Eggs
- 2 cups skim milk
- 1/2 cup plain non-fat Greek yogurt
- 1/4 cup grated parmesan cheese
- 8 ounces sharp cheddar cheese shredded
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spray 9x13 pan with non-stick cooking spray.
- Cut English Muffins in half and layer 6 halves on bottom of pan. Top with half of the ham and the remaining English muffins.
- Top with the Parmesan cheese and shredded cheddar.
- In a large bowl, whisk together the eggs, Greek yogurt, milk, garlic powder, ground mustard, salt and pepper until will combined. Pour the eggs over the ham and English muffins.
- Cover the pan and refrigerated for at least 2 hours or up to 18 hours.
- Preheat oven to 350°F. Bake uncovered for 60-75 minutes, or until the eggs in the center are set.
- Allow to rest for 10 minutes before serving. Enjoy!
Notes
Use chipotle cheddar cheese for a little kick. Alternatively add 1/2 teaspoon of chipotle powder for a little smoky spice.
Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 21g | Protein: 27g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 234mg | Sodium: 847mg | Fiber: 2g | Sugar: 4g