In case you are a fan of the egg mcmuffin, put this recipe in your ‘to make’ checklist! Straightforward and scrumptious!
❤️WHY WE LOVE THIS RECIPE
We love a simple breakfast recipe and that is simply that! Easy to make and nice for a weekend morning, as you possibly can assemble it the evening earlier than. That is additionally made in an 8X8 so it’s excellent for only a few individuals, plus it’s solely a handful of substances and in addition versatile.
SWAPS & ADDITIONS
You possibly can simply substitute the pork sausage with turkey sausage for decreased fats and elevated protein. You may as well change out the cheese to any your loved ones prefers. We want utilizing buttermilk English muffins, however you may as well use entire wheat ones or another sort you favor. Moreover, French bread would additionally work. Add any spices you want to realize the specified taste. We loved it simply the best way it’s.


⭐TIP
In case you are a fan of the McGriddle then high this with syrup! It’s so good! Some individuals find it irresistible with ketchup.. however we want it candy.
OTHER DELICIOUS BREAKFAST RECIPES


Sausage Egg McMuffin Casserole
Really easy and nice for a weekend morning. You possibly can put together this upfront and it is nice with maple syrup!
- 4 English Muffins cut up in half
- 1/2 lb pork breakfast sausage (8 ounces)
- 4 massive eggs
- 1 cup shredded cheddar cheese
- 1 1/4 cup milk I used 2%
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
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Grease an 8X8 baking dish. Take every slice of english muffin and minimize into items. About 6 items a slice.
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Add half of the items to the underside of the baking dish, cowl with half of the sausage, and half of the cheese. Repeat with one other layer of english muffins, sausage and cheese.
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In a bowl, whisk collectively, eggs, milk, salt and pepper. As soon as mixed pour over the casserole.
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Cowl with plastic wrap and let chill within the fridge for no less than an hour. (You possibly can let sit in a single day within the fridge.)
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Bake at 325 levels for 45-50 minutes.
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