Eggs Benedict Casserole
A delightful casserole version of the classic Eggs Benedict, perfect for feeding a crowd with minimal fuss.
Ingredients
Egg Mixture
- 12 large large eggs
- 2 cups milk Can use low-fat milk for a lighter version.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper Adjust to taste for spiciness.
- 1 tablespoon Dijon mustard Enhances flavor.
Base Ingredients
- 1 package English muffins, cubed
- 8 slices Canadian bacon, chopped Can substitute with turkey bacon or vegetarian options.
Topping
- 1 cup shredded cheddar cheese Can be replaced with other types of cheese.
- 1 tablespoon chopped fresh chives For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, cayenne pepper, and Dijon mustard until frothy.
Mixing
- Add the cubed English muffins and chopped Canadian bacon to the egg mixture and mix gently.
Baking
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Top with shredded cheddar cheese.
- Bake in the preheated oven for 45-50 minutes, until golden on top and set.
Serving
- Allow to cool for a few minutes before serving, garnish with fresh chives.
Notes
Can be prepared the night before and stored in the fridge. To reheat, bake at 350°F (175°C) for about 20 minutes.