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Easy Eggs Benedict Casserole

Easy Eggs Benedict Casserole for Effortless Brunch Joy

This Easy Eggs Benedict Casserole brings rich flavors and comfort to your brunch table with minimal effort.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 6 pieces English muffins, cubed Avoid stale muffins to prevent sogginess.
  • 12 slices Canadian bacon Substitute with sautéed spinach for a vegetarian option.
  • 8 large eggs Use room-temperature eggs for even baking.
  • 4 large eggs For topping.
For the Custard Mixture
  • 2 cups whole milk Substitute with dairy-free milk for lactose-free version.
  • 2 tablespoons all-purpose flour Can be replaced with gluten-free flour blend.
  • 1/2 cup unsalted butter, melted Use dairy-free margarine for a dairy-free version.
  • 1 tablespoon lemon juice Essential for the hollandaise flavor.
  • 1 cup sharp cheddar, shredded Gruyère can be substituted for extra richness.
  • 1 teaspoon Dijon mustard Mustard can be omitted for a milder taste.
  • Salt and freshly ground black pepper For seasoning; adjust to taste.
For the Garnish
  • 2 tablespoons fresh chives, finely chopped Use green onions for a similar flavor.

Equipment

  • 9x13-inch baking dish
  • Medium saucepan
  • Baking Sheet
  • Whisk

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C). Spread the cubed English muffins evenly on a baking sheet and toast for about 8-10 minutes, turning halfway through until lightly golden.
  2. In a medium saucepan, combine 2 cups of whole milk, 2 tablespoons of flour, and ½ cup of melted butter over medium-low heat. Whisk constantly for 5-6 minutes until thickened, then stir in lemon juice, Dijon mustard, and shredded cheese until melted.
  3. Grease a 9x13 inch baking dish and layer toasted muffin cubes at the bottom. Add Canadian bacon slices and pour the custard mixture over the layers. Make four small indentations and crack an egg into each.
  4. Bake in the preheated oven for 30-35 minutes until set and the tops of the eggs are golden amber.
  5. Allow the casserole to rest for 5 minutes, then sprinkle with chopped chives before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 19gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 275mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This casserole is easy to prepare and perfect for gatherings, with options to customize based on dietary needs.

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