Description
Eggs Benedict Casserole transforms the classic breakfast favorite into a comforting, easy-to-make dish perfect for family gatherings or brunch parties. This baked casserole layers English muffins, savory Canadian bacon, and cheddar cheese with a rich, seasoned egg mixture, finished with a drizzle of creamy hollandaise sauce and fresh herbs for a touch of elegance.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 3 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
Main Ingredients
- 8 pieces English muffins, quartered
- 8 ounces Canadian bacon or ham
- 2 cups shredded cheddar cheese
Toppings
- 1 cup hollandaise sauce
- Chopped chives or parsley for garnish
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a large baking dish thoroughly to prevent sticking during baking.
- Mix the eggs: In a large bowl, whisk together 12 large eggs, 3 cups whole milk, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 1 teaspoon Dijon mustard until the mixture is fully blended and frothy, ensuring a light and fluffy texture in the casserole.
- Layer it up: Arrange the quartered English muffins evenly in the greased baking dish. Top with slices or pieces of Canadian bacon or ham, then pour the prepared egg mixture over the layers, making sure it covers everything. Finally, sprinkle 2 cups of shredded cheddar cheese evenly on top.
- Bake to perfection: Cover the baking dish with foil to keep moisture in and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 15–20 minutes until the top is golden brown and the casserole is set in the middle.
- Finish with flair: Allow the casserole to cool for a few minutes after baking. Drizzle 1 cup of hollandaise sauce over each portion to mimic the classic Eggs Benedict flavor, then garnish with chopped chives or parsley for a fresh, vibrant finish before serving.
Notes
- Using day-old English muffins adds better texture and prevents sogginess.
- Can substitute Canadian bacon with regular ham if preferred.
- Make hollandaise sauce from scratch or use store-bought for convenience.
- Prepare the casserole a day ahead, cover, and refrigerate; bake longer if baking from cold.
- Adjust cayenne and black pepper to taste for preferred spice level.
- Garnish adds a fresh touch but is optional.
