This Easy Eggs Benedict Casserole is a delicious and convenient twist on the classic Eggs Benedict, perfect for breakfast or brunch gatherings. Layers of English muffins, Canadian bacon, and cheddar cheese are soaked in a flavorful egg mixture, baked to golden perfection, and topped with creamy hollandaise sauce and fresh herbs.
Total Time:1 hour 5 minutes
Yield:8 servings
Ingredients
Egg Mixture
12 large eggs
3 cups whole milk
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 teaspoon Dijon mustard
Base and Toppings
8 English muffins, quartered
8 ounces Canadian bacon or ham
2 cups shredded cheddar cheese
1 cup hollandaise sauce
Chopped chives or parsley for garnish
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
Prepare Egg Mixture: In a large bowl, whisk together the 12 large eggs, 3 cups whole milk, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper, and 1 teaspoon Dijon mustard until fully combined.
Layer Ingredients: Grease a 9x13 inch baking dish, then layer the quartered English muffins evenly across the bottom. Add the 8 ounces of Canadian bacon or ham on top of the muffins, then pour the egg mixture over all. Sprinkle 2 cups shredded cheddar cheese evenly over the top.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes, or until the casserole is set and golden brown on top.
Serve: Allow the casserole to cool slightly before drizzling 1 cup of hollandaise sauce over the top. Garnish with chopped chives or parsley and serve warm.
Notes
Substitute whole milk with 2% milk for a lighter option.
Use turkey bacon or vegetarian ham for a different protein variation.
Make hollandaise sauce from scratch or use a store-bought version for convenience.
The casserole can be assembled the night before and baked fresh in the morning.
Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
