Description
This Eggs Benedict Casserole is a delightful twist on the classic brunch dish, perfect for feeding a crowd with minimal effort. Layers of English muffins, Canadian bacon, and a savory custard, topped with a rich hollandaise sauce, make this casserole a standout dish for any breakfast or brunch gathering.
Ingredients
Scale
- 8 English muffins split and cubed
- 12 slices Canadian bacon diced
- 8 large eggs
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup unsalted butter
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1/2 cup unsalted butter melted
- 1/4 teaspoon cayenne pepper
For the Casserole:
For the Hollandaise Sauce:
Instructions
- Prepare the Casserole: Grease a 9×13-inch baking dish and layer half of the cubed English muffins and Canadian bacon. Repeat layering with the remaining muffins and bacon. Whisk together eggs, milk, mustard, salt, pepper, and paprika. Pour over the layers. Refrigerate, then bake.
- Make the Hollandaise Sauce: Whisk egg yolks and lemon juice over a double boiler. Slowly add melted butter and cayenne, whisking until thick. Serve over casserole slices.
Notes
- You can prepare the casserole a day ahead and bake it the next morning.
- Add sautéed spinach for extra flavor and nutrients.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 225 mg
