Maple Bacon Cheddar English Muffin Breakfast Bake
A savory-sweet breakfast casserole layering cubed English muffins, crispy maple-glazed bacon, sharp cheddar, and a custard of eggs and whole milk. This version uses an ovenproof rack for bacon to render fat evenly, then toasts the muffin cubes for textural contrast. Perfect for feeding a crowd at brunch or make ahead for busy mornings. The maple glaze bridges sweet and savory while fresh chives add brightness.
Ingredients
- 1 tablespoon unsalted butter
- 12 slice baconsmoked sausage or diced ham1:1 weightprotein
vegetarian option needs plant-based substitute
Full guide → - 2 tablespoon maple syrup
- 6 English muffin
- 12 large egg
- 2 ½ cup whole milk
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 3 tablespoon fresh chives, chopped
- 6 ounce sharp cheddar cheese
Instructions
- 1
Arrange two oven racks evenly spaced. Preheat to 400F/400°F. Grease a 9x13x2-inch baking dish with butter.
- 2
Place bacon on an ovenproof rack set over a sheet pan in a single layer. Bake 15-20 minutes until beginning to brown. If no rack, place directly on pan.
- 3
Remove and brush bacon strips with maple syrup. Return to oven and bake 5 minutes until golden brown.
- 4
Transfer bacon to a paper towel-lined plate to drain. Once cool, roughly chop and set aside.
- 5
Cut English muffins into 1-inch cubes. Spread on a sheet pan and bake alongside bacon for 15 minutes until lightly browned.
- 6
Whisk together eggs, whole milk, kosher salt, and black pepper in a large bowl.
- 7
Sprinkle half the bacon, half the chives, and half the cheese onto the bottom of the prepared baking dish. Layer muffin cubes evenly on top.
- 8
Pour egg mixture into the pan, pressing down gently to ensure muffin cubes are moistened. Top with remaining bacon, cheese, and chives.
- 9
Wrap and refrigerate at least 1 hour or overnight.
- 10
Lower oven to 350F/350°F. If baked from refrigeration overnight, let come to room temperature 15 minutes before baking.
- 11
Bake 50-60 minutes until puffed and cooked through.
- 12
Cool 10 minutes. Slice and serve.
Tips
Use an ovenproof rack over the sheet pan for bacon to render fat evenly and cook uniformly without flipping.
Prepare the casserole the night before for a stress-free morning; the soak allows muffin cubes to fully absorb custard.
Bring to room temperature before final bake if refrigerated overnight to ensure even cooking and proper puffing.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze after baking due to custard texture degradation.
Assemble completely, cover, and refrigerate up to 24 hours before baking. Bring to room temperature 15 minutes before placing in oven.
Slice into portions and serve warm. Pairs well with fresh fruit, toast, or a simple green salad.
Common Mistakes
Do not skip the room temperature step after overnight refrigeration to avoid a curdled custard center and raw exterior.
Do not overbake beyond 60 minutes to avoid rubbery eggs and dried muffin cubes.
Do not skip the initial bacon glaze step as it adds structural integrity and caramelized sweetness.
Substitutions
Dairy-Free Swaps
General Alternatives
vegetarian option needs plant-based substitute
Full guide →FAQ
Can I prepare this without refrigerating overnight?
Yes, refrigerate for a minimum 1 hour. Overnight chill improves texture and allows flavors to meld, but is not required for success.
What if my custard is still jiggly in the center after 60 minutes?
Tent with foil to prevent over-browning and bake 5-10 minutes more. A knife inserted should come out nearly clean with minimal wet custard.
Can I freeze this after baking?
Not recommended. Freezing damages the custard texture and muffin structure. Best consumed fresh or stored refrigerated up to 3 days.