Description
A delicious and hearty Eggs Benedict Casserole perfect for brunch gatherings.
Ingredients
Scale
- 8 cups English muffin, torn into pieces
- 12 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cooked Canadian bacon, chopped
- 1 cup shredded cheddar cheese
- ¼ cup fresh chives, chopped
- 1 cup hollandaise sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the torn English muffins and chopped Canadian bacon. Spread the mixture evenly in the prepared baking dish.
- In another bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined.
- Pour the egg mixture over the English muffin and bacon mixture in the baking dish. Gently press down to ensure the muffins soak up the egg mixture.
- Sprinkle the shredded cheddar cheese and chopped chives over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the casserole is set and lightly golden on top.
- Allow to cool for 5 minutes before serving. Drizzle with hollandaise sauce before serving.
Notes
- For a vegetarian version, substitute the Canadian bacon with sautéed spinach or mushrooms.
- Add diced tomatoes or bell peppers for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 400mg