Eggs Benedict Casserole
Experience the delightful flavors of classic Eggs Benedict in a comfortable casserole dish, easy to serve and perfect for special occasions.
Ingredients
Main Ingredients
- 12 large eggs
- 2 cups milk Can substitute with almond or skim milk.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- 1 package English muffins, cubed
- 8 slices Canadian bacon, chopped Can be substituted with sautéed spinach or mushrooms for a vegetarian option.
- 1 cup shredded cheddar cheese Alternative cheeses can be used for variety.
- 1 tablespoon chopped fresh chives For garnish.
Instructions
Preparation
- Gather all your ingredients. Cube the English muffins and chop the Canadian bacon ahead of time.
- Preheat your oven to 350°F (175°C).
Mixing
- In a large bowl, whisk together eggs, milk, salt, black pepper, cayenne pepper, and Dijon mustard until well combined.
- Add the cubed English muffins and chopped Canadian bacon to the egg mixture. Stir gently to ensure that the bread and meat are coated.
Baking
- Pour the mixture into a greased 9×13 inch baking dish. Spread evenly.
- Sprinkle shredded cheddar cheese generously over the top.
- Bake in the preheated oven for 45-50 minutes or until the casserole is set and the top is golden brown.
Serving
- Allow the casserole to cool for a few minutes before serving. Garnish with chopped fresh chives.
Notes
Can be made ahead of time and stored in the refrigerator. For leftovers, keep in an airtight container for up to four days.