Description
This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, offering a convenient, make-ahead dish that combines layers of English muffins, Canadian bacon, eggs, and cheese baked to perfection and topped with rich hollandaise sauce. Perfect for a crowd or a hearty family breakfast.
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 the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Prepare Base: Arrange the quartered English muffins evenly at the bottom of the prepared baking dish, creating a sturdy base layer for the casserole.
- Mix Eggs and Milk: In a mixing bowl, whisk together the eggs and whole milk until fully combined; season with salt and pepper to taste for balanced flavor.
- Layer Cheese and Bacon: Sprinkle half of the shredded cheddar cheese evenly over the English muffins, then scatter the diced Canadian bacon on top, distributing them evenly for every bite.
- Add Egg Mixture: Pour the egg and milk mixture evenly over the layered ingredients in the dish, ensuring it soaks through the muffins and bacon.
- Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the casserole is set in the center and golden brown on top.
- Serve with Hollandaise: Remove from the oven and drizzle warm hollandaise sauce over the casserole before serving to add a rich, creamy finish.
Notes
- The casserole can be assembled the night before and refrigerated; just add a few extra minutes to the baking time if baking cold.
- For a lighter version, use low-fat milk and reduced-fat cheese.
- If making homemade hollandaise, prepare just before serving to maintain its creamy texture.
- Gluten-free English muffins can be used to accommodate dietary restrictions.
- Ensure eggs are fully cooked through for safe consumption.
