Description
This Eggs Benedict Casserole recipe is a delightful twist on the classic eggs benedict dish, perfect for serving a crowd during brunch gatherings. Layers of English muffins, Canadian bacon, eggs, and velvety hollandaise sauce come together in a convenient casserole form.
Ingredients
English Muffins:
- 6–8 English muffins, toasted
Canadian Bacon Layer:
- 8 ounces Canadian bacon or thinly sliced ham
Egg Mixture:
- 8 large eggs
- 2 cups whole milk
- Salt and pepper to taste
Additional:
- 1 cup hollandaise sauce (homemade or store-bought)
- Fresh herbs (chives or parsley) for garnish
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer: Arrange half of the toasted English muffin halves in the baking dish, followed by the Canadian bacon.
- Whisk: In a bowl, whisk together eggs, milk, salt, and pepper until smooth. Pour this mixture over the English muffin and bacon layers.
- Add Sauce: Drizzle hollandaise sauce over the casserole and bake for 30-40 minutes until the eggs are set.
- Rest and Serve: Allow the casserole to rest for 10 minutes before slicing. Garnish with fresh herbs before serving.
Notes
- For better texture, use day-old English muffins or bread.
- Experiment with variations like smoked salmon or sautéed spinach instead of Canadian bacon.
- To make ahead, prepare the casserole the night before for a hassle-free brunch; adjust baking time accordingly if refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 200mg
