Eggs Benedict Casserole
A convenient and delicious twist on classic Eggs Benedict, this casserole features buttery English muffins, savory Canadian bacon, and rich hollandaise sauce, making it perfect for brunch or breakfast gatherings.
Ingredients
Main Ingredients
- 6 pieces English muffins, cubed
- 8 ounces Canadian bacon, diced
- 12 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup fresh chives, chopped
- 1 batch hollandaise sauce
Instructions
Preparation
- Begin by gathering all your ingredients. Cube the English muffins into small, bite-sized pieces and dice the Canadian bacon into manageable chunks.
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large mixing bowl, fold together the cubed English muffins and the diced Canadian bacon. Place them evenly in the prepared baking dish.
- In another bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper.
- Pour the egg mixture over the muffin and bacon mixture in the baking dish, ensuring all pieces are coated.
- Cover the dish tightly with plastic wrap and refrigerate overnight.
Baking
- Remove the plastic wrap and bake uncovered for 45-50 minutes until the top is golden and the center is set.
Serving
- Prepare hollandaise sauce while the casserole is baking. Keep it warm for drizzling before serving.
- Once baked, let the casserole cool for a few minutes. Drizzle warm hollandaise sauce over the top and sprinkle with chopped chives.
- Slice into squares and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, portion it out for easier reheating.