Description
Indulge in the ultimate brunch treat with this easy Eggs Benedict Casserole. Featuring layers of toasted English muffins, savory Canadian bacon, and creamy eggs topped with rich hollandaise, this dish is perfect for gatherings or a cozy breakfast at home.
Ingredients
Scale
- 12 large eggs
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- 8 English muffins, quartered
- 8 ounces Canadian bacon or ham
- 2 cups shredded cheddar cheese
- 1 cup hollandaise sauce
- Chopped chives or parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, cayenne, and Dijon mustard.
- Layer Ingredients: Place the quartered English muffins in a greased 9x13 inch baking dish. Layer the Canadian bacon on top, then pour the egg mixture over everything. Sprinkle cheese on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, until set and golden brown.
- Serve: Let cool slightly, drizzle with hollandaise sauce, and garnish with chives or parsley.
Notes
- For a make-ahead option, prepare the casserole the night before and refrigerate. Add 10-15 minutes to the baking time if cold.
- Feel free to customize with veggies or different proteins like sausage or smoked salmon.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 420
- Fat: 25g
- Carbohydrates: 30g
- Protein: 26g