This simple & delicious Cinnamon-Sugar English Muffin Casserole can be made the night before making it the perfect breakfast for your holiday morning...
I have to admit that the creation of this recipe came about because of a package of English muffins that somehow got pushed to the back of our bread box and then was buried by a couple of loaves of bread. About 5 or 6 days later as I was finishing up one of the loaves of bread making sandwiches for lunch, I spotted that package of English muffins stuffed back there in the corner.
I let out an immediate sigh, grabbed the package, and started to head to the trash can with them. I mean, they weren't bad but they were definitely far from being fresh at this point.
As I started to push the door of the trash can open, a light bulb went off...
What do I do with day old loaves of French or Italian bread??
I make french toast casseroles! So, why couldn't I do the same with less than fresh English muffins? I figure it couldn't hurt to give it a go, and the results were absolutely delicious, folks! :)
The little nooks and crannies of the English muffins were perfect for soaking up all the cinnamon-sugar goodness of this breakfast casserole. The tops of the English muffin pieces were perfectly crusted with cinnamon and brown sugar. And the best part? You throw it all together the night before and then refrigerate it overnight, making it the perfect breakfast for a busy (or ahem... lazy) Christmas or New Year's Day morning... ;)
Cinnamon-Sugar English Muffin Casserole
Prep Time: Overnight
Cook Time: 40-45 minutes
Ingredients (6 servings)
- 6 English muffins, cubed (stale is fine)
- 12 oz can of evaporated milk
- 3 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup light brown sugar
- 1 tbsp butter, melted
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
Spray a 11x9 baking pan with cooking spray. Place the cubed English muffins evenly in the baking pan.
In a medium mixing bowl, whisk together the evaporated milk, eggs, vanilla, 1 tsp cinnamon, and 1/2 cup light brown sugar. Pour evenly over the English muffin pieces in the baking pan. Push down the English muffin cubes with the back of a wooden spoon to make sure each piece soaks up the milk/egg mixture. Wrap tightly with plastic wrap and place in your fridge overnight.
When ready to bake the next morning, preheat your oven to 350 degrees. In a small bowl, mix together the melted butter, 1/4 cup brown sugar, and 1/2 tsp cinnamon. Remove the plastic wrap from the prepared English muffin casserole, and pour the melted butter mixture evenly over top of the casserole.
Bake for 40-45 minutes at 350 degrees, until the top of the casserole is golden brown.
Let the casserole cool for at least 15 minutes before cutting and serving. Serve with your favorite maple syrup or with a dollop of whipped cream.
Store any leftovers tightly wrapped in the fridge and simply microwave to reheat.
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This Cinnamon-Sugar English Muffin Casserole is soft and warm in the middle and perfectly sugar crusted on the outside. You can certainly serve it with warm maple syrup or fresh whipped cream, but honestly? It doesn't really need either. :)
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Looking for even more holiday morning brunch recipe ideas? Be sure to follow my Brunching It Board on Pinterest... :)Follow Carrie (Frugal Foodie Mama)'s board Brunching It on Pinterest.