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Eggs Benedict Casserole

Eggs Benedict Casserole: A Cozy Twist on Classic Brunch

A delicious Eggs Benedict Casserole that combines perfectly poached eggs, creamy hollandaise sauce, and savory Canadian bacon, perfect for any brunch.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 English muffins day-old for better absorption
  • 8 oz Canadian bacon can substitute for smoked salmon or sautéed vegetables
  • 6 Large eggs essential for custard-like filling
  • 2 cups Whole milk ensures creamy texture
For the Hollandaise Sauce
  • 1 cup Hollandaise sauce homemade or store-bought
For the Garnish
  • 2 tbsp Fresh herbs (chives or parsley) optional

Equipment

  • 9x13-inch baking dish
  • Mixing Bowl
  • Knife

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Slice the English muffins in half and toast them lightly. Arrange half in the baking dish, cut side up.
  3. Evenly distribute the Canadian bacon over the muffin layer.
  4. Whisk together the eggs, whole milk, salt, and pepper. Pour the mixture over the muffins and bacon.
  5. Drizzle hollandaise sauce over the egg-filled casserole.
  6. Bake for 30-40 minutes until the center is set and edges are golden.
  7. Let it rest for 10-15 minutes before slicing.
  8. Slice into squares and serve warm, garnished with fresh herbs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Use day-old bread for better absorption and to avoid sogginess. Experiment with different fillings based on preference.

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