Hearty Omelet Breakfast Sandwich Casserole to Feed a Crowd!

The Intentional Mom Planning System is where you need to start with our incredible collection of product options. It will help you establish the basics for your life & home so you’ll finally have a plan, save yourself time, and go to bed feeling like you accomplished something every day (because you did). Save up to 60% HERE!

Breakfast casseroles are a great way to feed a family on the cheap whether it is for breakfast or dinner.

We have several recipes that we use for breakfast casseroles that are both savory and sweet. I even shared a favorite before in this breakfast casserole post, and I also shared about how I make eggs benedict.

I think the best thing about this recipe is that it can literally be modified to use up whatever you might have on hand that needs to be used up.

In this case, I had some leftover bacon from our baked potato bar, leftover ham from Easter, and a green pepper that was past its prime. All of these ingredients make for an excellent time to throw together a breakfast casserole.

The English muffins are a great thing to add because it makes it more filling. Oftentimes breakfast casseroles have bread, which soaks up all the eggs whereas the English muffins remain for intact, which is a nice variation. You really are getting bites of English muffins in each bite as though you are eating a breakfast sandwich.

Hearty, healthy, frugal, and delicious, this breakfast casserole will be a family favorite!

(this post may contain affiliate links. If you make a purchase, I may receive a small commission at no cost to you)

For this recipe you will need:

• any combination of vegetables (I used onion, green pepper, and topped with tomatoes after baking. Avocados after baking are also very tasty)
• any meat you have on hand, or you could even go without the meat (I used bacon and ham)
• 3 complete English muffins (or 6 halves)
• 12 eggs
• 1 1/2 cups milk
• 8 ounces shredded cheese (I used sharp cheddar)
• 2 teaspoons dry mustard
• salt and pepper to taste

Chop all of your vegetables and meat. Put them in a 9×13 pan that is sprayed with cooking spray. Cut your English muffins into bite sized pieces and add to the pan. Mix up the eggs, milk, dry mustard, salt and pepper and pour over the things in the pan. Top with shredded cheese. Allow to sit refrigerated for at least three hours or as long as overnight, covered with aluminum foil.

Bake at 375 for about 35-45 minutes or until eggs are no longer loose having removed the aluminum foil after 25 minutes of baking.

Add any remaining veggies such as tomatoes, top with a sprinkle of cheese, and serve.