Description
Eggs Benedict Casserole is a rich and savory brunch dish combining classic flavors of English muffins, Canadian bacon, cheddar cheese, and eggs, all baked to perfection and topped with creamy hollandaise sauce. Ideal for a relaxed gathering with friends and family, this casserole offers a comforting, make-ahead alternative to traditional Eggs Benedict.
Ingredients
Scale
Main Ingredients
- 4 English muffins, quartered
- 8 large eggs
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- 1 cup diced Canadian bacon
- 1 cup hollandaise sauce (store-bought or homemade)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer Muffins: Arrange the quartered English muffins evenly at the bottom of the prepared baking dish, forming a base layer.
- Prepare Egg Mixture: In a mixing bowl, whisk together the 8 large eggs and 2 cups of whole milk. Season the mixture with salt and pepper to taste for balanced flavor.
- Add Cheese and Bacon: Sprinkle half of the shredded cheddar cheese over the muffins, then evenly distribute the diced Canadian bacon on top.
- Combine and Pour: Pour the egg and milk mixture evenly over the muffin, cheese, and bacon layers, ensuring all ingredients are well coated.
- Bake: Place the casserole in the oven and bake for 30 to 35 minutes, or until the center is set and the top is golden brown.
- Add Hollandaise Sauce: Remove the casserole from the oven and drizzle with warm hollandaise sauce right before serving for that classic rich flavor.
Notes
- To make the dish ahead, assemble the casserole the night before, cover, and refrigerate. Bake fresh in the morning.
- For a lighter option, use reduced-fat cheddar cheese and low-fat milk.
- Homemade hollandaise sauce can be made using egg yolks, lemon juice, and melted butter for a fresher taste.
- Ensure the casserole is fully set before removing from the oven to avoid a runny texture.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
