Gameday Grub: McMuffin Casserole

I rarely eat fast food. If you ever catch me in a drive thru it's usually because I'm purchasing an Egg McMuffin after a long Friday or Saturday night. There's just something about the combination of english muffin, egg and canadian bacon that will put a little pep back in your step. Diet coke and advil don't hurt either. Needless to say, when I ran across this recipe for McMuffin Casserole on Plain Chicken, I knew that I had to try it. The Georgia tailgate was the perfect opportunity and it was a hit. It was great because you can make it the night before and just stick it in the oven to cook while you scrounge around trying to find the perfect burnt orange and navy outfit. This would also be the perfect casserole for a busy holiday morning when you're getting ready to pull your hair out as you multitask. Sadly, I don't have a pic of the finished dish but you can click over and check it out for yourself.

McMuffin Casserole

4 English muffins, split (Bays)
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk
salt
pepper

Grease an 8-inch square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.

Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.

 Bake at 325 degrees 45 to 50 minutes.

As usual, I made some substitutions to the original recipe. I used skim milk, 2% cheddar and substituted 1/2 cup of egg beaters for two of the eggs. I'm sure it would be more delicious as written but the holidays are just around the corner so I'll cut back where I can!