Recipe by amycheryl
"We had this breakfast casserole at a bed and breakfast in Branson, MO (Anchor Inn on the Lake) and absolutely loved it. I don't like breakfast casseroles that are too dry or too eggy and this one is perfect!"
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1 (16 ounce) package
ground pork sausage
butter, or as needed
2 (12 ounce) packages
English muffins, split
shredded sharp Cheddar cheese, divided
1 (8 ounce) package
shredded mozzarella cheese, divided
1 1/2 cups
1 (4 ounce) can
chopped green chilies, drained
Hi! Thanks for the great reviews. I submitted this recipe (because it's awesome!) :) and I meant to change the amount of english muffins. You're right- it only takes one package. Unfortunately I have no idea how to go in to the recipe and change that! So, hopefully people will read the reviews. If not, they'll have a leftover package of English muffins!
We thought this was pretty terrible.
I really liked this one a lot. I used some morning star farms veggie sausage patties, double fiber whole wheat english muffins and egg whites. I do like a bit more egg so I added a bit more. I'll make this again.. really easy. Don't know why I never thought of using english muffins, but it was better than using bread.
This was a very good recipe, something different for a small Sunday brunch, but my wife finds chopped green chilis too spicy for her, so I substituted a diced Cubanella and cooked them in with the sausage.
I also wanted a little more "substance" to the strata, so I added mushrooms and chopped onion.
I loved the texture of the combined egg/sour cream mixture.
Will make this one again!
Note: as it was for two, I used two Muffins in a 6" x 6" square baking dish, cut the ingredients in half.
Agree this is a great breakfast casserole. I use Canadian Bacon instead of sausage and really enjoy that flavor (as well as saving fat and calories).
So very good! Made this last night and baked this morning....love these kind of casseroles. I used whole wheat English muffins and yes 1 pk is way more than enough. I actually was one muffin shy of a full pk and I even had to cut some in half to fit around the edges of my 9x13. I used 7 whole eggs and 3 egg whites (had leftover whites in the fridge), used cheese and garlic chicken sausage out of the casing and crumbled. I think next time I will use 2 cans of diced green chilies....they really add a great flavor to this. All in all there is hardly any left as everyone had seconds....thank you!
So yummy and easy to make! I forgot to buy mozzarella, so just used cheddar. I made it for a breakfast for 25 soldiers and got rave reviews!
This is a delicious breakfast casserole! It is very simple to make, but only requires ONE package of English Muffins - not two. There are 8 English Muffins in a pack and when they are split open you have 16 halves which is more than enough to cover the bottom of the pan, so I think there was a typo in the recipe. But the layers of muffins on the bottom makes the perfect buttery "crust" and it was just perfect to pop in the oven on a busy morning for company or during the holidays! I will be making this often - very delicious and easy!
* Percent Daily Values are based on a 2,000 calorie diet.
English Muffin Breakfast Strata
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 238
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