READY IN 9+ hrs

English Muffin Breakfast Strata

Read Reviews (28)

"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!" — amycheryl

Directions

Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
Lightly grease a 9x13-inch baking dish.
Spread butter on the inside of each English muffin half. Arrange buttered English muffins in the prepared baking dish; top with half the sausage, half the Cheddar cheese, and half the mozzarella cheese.
Whisk eggs, sour cream, and green chilies together in a large bowl; pour evenly over sausage and cheese layer. Top with remaining sausage, Cheddar cheese, and mozzarella cheese. Cover and chill for 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake strata in the preheated oven until lightly browned and set in the middle, about 35 minutes. Let stand for 10 minutes before serving.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 9 hrs 5 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 18, 2012

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!

—amycheryl

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Most Helpful Critical Review

May 11, 2013

We thought this was pretty terrible.

—Luvs2Cook!

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28 Ratings

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Oct 07, 2012

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.

—LindaT

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Oct 26, 2012

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).

—MRSDAWG1

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Jan 11, 2013

I followed the recipe as written (except I used 1 package of english muffins), and it was fantastic. I will make this again and not change anything!

—ALWAYSHUNGRY1

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Nov 25, 2012

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!

—SLJ6

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Oct 18, 2012

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!

—Charlotte

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Jan 21, 2013

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!

—CNLCARTER

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Nutrition

Calories
411 kcal
21%

Carbohydrates
23 g
7%

Cholesterol
178 mg
59%

Fat
26.5 g
41%

Fiber
0.1 g
< 1%

Protein
20.2 g
40%

Sodium
793 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

English Muffin Breakfast Strata

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 411
Calories from Fat: 238

% Daily Value *
Total Fat 26.5g 41 %
Saturated Fat 13.7g 68 %
** Cholesterol 178mg 59 %
Sodium 793mg 32 %
** Potassium 190mg 5 %
Total Carbohydrates 23g 7 %
** Dietary Fiber 0.1g < 1 %
Protein 20.2g 40 %
** Sugars 0.7g
Vitamin A 14 %
Vitamin C 10 %
Calcium 48 %
Iron 16 %
** Thiamin 19 %
** Niacin 32 %
** Vitamin B6 9 %
** Magnesium 7 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.