Overnight Egg Muffin Casserole

• Meat

  • 1 package Canadian bacon

• Refrigerated

  • 10 Eggs

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 package English muffins

• Dairy

  • 1/4 cup Butter
  • 2 cups Cheddar cheese
  • 2 cups Milk

Found on pillsbury.com

Description

Ingredients

• 1 package (12 oz) English muffins, split and cut into 1-inch pieces (6 cups)
• 1 package (7 oz) sliced Canadian bacon, coarsely chopped (about 1 1/2 cups)
• 2 cups shredded Cheddar cheese (8 oz)
• 10 eggs
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter

Directions

• 1 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of the English muffins in bottom of dish; add Canadian bacon and 1 1/2 cups of the cheese; top with remaining English muffins.
• 2 In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over English muffin mixture, pressing down slightly. Sprinkle with remaining 1/2 cup cheese. Cover and refrigerate at least 2 hours but no longer than 12 hours.
• 3 Heat oven to 350°F. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Uncover casserole; drizzle butter on top. Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Let stand 15 minutes before serving.

Nutrition