Eggs Benedict Casserole: A Cozy Twist for Brunch Lovers

This Eggs Benedict Casserole combines the classic flavors of poached eggs, savory Canadian bacon, and rich hollandaise with toasted English muffins, making it a perfect make-ahead dish for brunch.

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Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6-8 pieces English Muffins toasted, sliced
8 ounces Canadian Bacon or Thinly Sliced Ham

For the Custard

8 large eggs
2 cups whole milk for the best results

For the Rich Finish

1 cup hollandaise sauce homemade or store-bought
to taste fresh herbs (Chives or Parsley) optional

Equipment

9x13-inch baking dish
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
Slice 6-8 toasted English muffins in half and layer half of these cut-side up in the baking dish. Distribute 8 ounces of Canadian bacon evenly over the muffins.
In a large bowl, whisk together 8 large eggs and 2 cups whole milk until smooth. Pour this custard mixture over the muffins and bacon.
Drizzle 1 cup of hollandaise sauce over the assembly. Sprinkle fresh herbs if desired.
Bake for 30-40 minutes until the center is set. A knife inserted should come out clean.
Let the casserole rest for 10-15 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

This casserole can be prepared the night before and stored in the fridge unbaked. Bake in the morning for a fresh brunch experience.

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