Go Back
+ servings
Easy cheesy Overnight Gluten-Free English Muffin Breakfast Casserole - single slice in white baking dish BoulderLocavore.com

Overnight English Muffin Breakfast Casserole

This filling casserole hits all the favorite breakfast notes of eggs, sausage, english muffins and cheese.  Prepared the night before, it cooks into an irresistible casserole that can be eaten or reheated for any meal of the day.

Course Breakfast
Cuisine American
Keyword breakfast casserole, english muffin breakfast casserole, gluten-free breakfast casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 8 hours 45 minutes
Servings 12
Calories 294 kcal
Author Toni Dash


  • 1 tablespoon Unsalted Butter
  • 1 package English Muffins (6 English muffins; regular or gluten-free) (I used Udi’s Gluten Free White English Muffins)
  • 1 pound bulk/loose Breakfast Sausage
  • 1 cup grated Cheddar Cheese (mild or sharp)
  • 1 cup grated Mozzarella Cheese
  • 10 Eggs lightly beaten
  • 2 cups Half and Half
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper


  1. In a large skillet over medium-high heat brown the sausage, breaking it into small pieces. Drain any excess fat and allow sausage to cool while preparing the remaining ingredients.

  2. Lightly grease a 13-inch by 9-inch baking dish with the butter. Cut the English muffins into 1-inch cubes and spread them evenly in the prepared pan.

  3. Spread half of the cooled sausage (it can be warm but not hot enough to begin to cook the other ingredients) evenly over the English muffin cubes. Sprinkle ½ cup of each type of cheese evenly on top.

  4. In a medium mixing bowl combine the eggs, Half and Half, salt and pepper; whisk to fully combine. Pour evenly over the top of the casserole.

  5. Sprinkle the remaining half of the sausage onto the casserole followed by the remaining cheese. Seal tightly and refrigerate overnight.  

  6. The next morning: Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes prior to cooking. Cook for 35 minutes or until the casserole is lightly brown on top and set in the middle. Allow to sit for 10 minutes prior to slicing and serving.

Nutrition Facts
Overnight English Muffin Breakfast Casserole
Amount Per Serving
Calories 294 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g55%
Cholesterol 198mg66%
Sodium 523mg22%
Potassium 213mg6%
Carbohydrates 2g1%
Sugar 0g0%
Protein 15g30%
Vitamin A 555IU11%
Vitamin C 0.7mg1%
Calcium 181mg18%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.