Easy Egg Casserole Recipe for Breakfast Sandwiches

I often feel like a line-order cook.  If I’ve said it before, I’ll say it again.  Often my cooking wins are recipes like this, finding the perfect recipe that lets me sit down and enjoy my family more.  I love anything that’s going to be budget friendly, in this case stretching the eggs, and something that’s so simple but creates a lot of wow factor.

When we got english muffins the other day at the store I knew I needed to make these.  It’s hard to find an egg casserole recipe that isn’t trying to stand on it’s own, so I went about creating this one.  This makes for an easy great breakfast any day of the week and would be great for making ahead, wrapping up and freezing in breakfast sandwiches as well.

Simple Ingredients

You’ll need just a few items you probably already have in your pantry and fridge.  Eggs, sour cream, milk and a little shredded cheddar cheese are the stars of the show.  You could easily use different cheese if you have it or make various versions.  A more spicy take would be to use pepperjack cheese and some hot sauce.  I like to keep this one simple and then add more flavor with the sandwich as you like.

  The best part is how the eggs puff up and can be easily cut out for the perfect breakfast sandwiches.  This is a great make ahead item so for at least a couple mornings you’ll know meal prep has been complete for breakfast.  Today we were low on english muffins but my kids still enjoyed this with some sage sausage and toast.  

We’ve actually made this twice in the past week which tells you how much I love it.  For our family of six we can easily go through 8-10 eggs each morning.  I use 14 here but it lasts me 2-3 days so overall a win at stretching my eggs! 

​A Simple Recipe

To make this whole thing you’ll want a 9×13 casserole dish, some cooking spray and parchment paper.  I don’t often use parchment paper with a dish like this but I’lll admit I’ll be using it more and more.  The reality of not having to scrub a pan at the end is the best!

Before you begin preheat your oven to 350 degrees Fahrenheit and mix the entire egg mixture together in a mixing bowl.  I like to spray the baking dish with this tool, so easy, and then put down some parchment and spray again.  I find avocado oil is the most neutral tasting oil so you really won’t taste it.  

Once everything is combined you’ll pour it into the prepared baking dish and into the preheated oven, bake for 20-30 minutes and enjoy!

I find this takes 25-30 minutes to bake but I know some ovens cook hotter so make sure you check and take it out when its fully cooked. I like to start checking my oven at 20 minutes.

Perfect for Make Ahead Breakfast Sandwiches

In the future I plan to get some round sausage patties, make a whole bunch of these with english muffins, freeze them and then have them ready to be warmed up on busy mornings.  When I’ve done this in the past I find it’s best if you use parchment paper and foil, both which can handle the freezer and then oven!  

To warm the sandwiches from frozen I like to pop them in a 250 or 300 degree oven for 20-30 minutes.  If you add cheese you’ll want to make sure that’s melty and of course you’ll want to make sure the sausage and eggs are defrosted! 

Once your casserole is enjoyed and leftovers remain you can simply add plastic wrap to the dish and pop it in the fridge or transfer everything to an airtight container.  I hope you enjoy this, it’s really one of those easy casseroles that I hope becomes a staple in your life too! 

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