English Muffin Breakfast Bake

Inspired by a classic bacon, egg, and cheese breakfast sandwich, this English Muffin Breakfast Bake is a crowd-pleaser for weekend brunch or special occasions. Assemble the night before for an easy, delicious breakfast the next morning.

Cook time: 70 minutes

Servings: 8

Ingredients

• 6 English muffins
• 12 ounces bacon cut crosswise into ¾-inch pieces
• 1 tablespoon maple syrup
• 12 large eggs
• 2.5 cups whole milk
• 1.5 teaspoons kosher salt
• 0.5 teaspoons freshly ground black pepper
• 1 tablespoon unsalted butter
• 0.25 cup fresh chives or scallions minced
• 8 ounces sharp cheddar cheese grated (2 cups)

Instructions

1. Preheat the oven to 350°F.
2. Cut the English muffins into 1-inch cubes. Spread the cubes on a sheet pan and bake until lightly toasted, about 15 minutes.
3. Line a plate with paper towels. Place the bacon in a 12-inch skillet set over medium-high heat. Cook, tossing often, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to the paper towels and drizzle with maple syrup.
4. In a large bowl, whisk together the eggs, milk, salt, and pepper.
5. Grease the bottom and sides of a 9 x 13-inch baking dish with the butter. Sprinkle half the bacon, half the chives, and half the cheese into 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 muffin cubes are moistened. Top with the remaining bacon, cheese, and chives. Wrap well and refrigerate for at least 2 hours, or overnight.
6. Preheat the oven again to 350°F. Let the assembled dish sit at room temperature while the oven heats.
7. Bake until puffed and cooked through and the cheese is golden brown, 45 to 50 minutes. Cool for 10 minutes before cutting into squares and serving.