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Eggs Benedict Casserole

Eggs Benedict Casserole: Your New Favorite Brunch Dish

Eggs Benedict Casserole marries the elegance of traditional eggs Benedict with the convenience of a make-ahead casserole, creating a delightful brunch dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 6-8 halves English Muffins toasted
  • 8 ounces Canadian Bacon sliced thinly
  • 8 Large Eggs beaten well
  • 2 cups Whole Milk
For the Toppings
  • 1 cup Hollandaise Sauce homemade or store-bought
  • 2 tablespoons Fresh Herbs chopped (Chives or Parsley)

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • Toaster

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. Slice English muffins in half, toast until golden brown, and layer half in the prepared baking dish.
  3. Lay the Canadian bacon evenly over the toasted muffin halves in the baking dish.
  4. In a large bowl, whisk together the eggs and milk until smooth. Season with salt and pepper.
  5. Pour the egg mixture evenly over the muffins and bacon, pressing down gently to saturate.
  6. Drizzle the hollandaise sauce over the top before baking.
  7. Bake for 30-40 minutes until golden brown on the edges and set in the center.
  8. Let the casserole rest for 10-15 minutes, garnish with herbs, and serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gCholesterol: 300mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Use day-old English muffins for the best texture, and ensure the egg mixture is well whisked. Keep an eye on baking time to avoid overcooking.

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