Description
This Eggs Benedict Casserole is a savory and comforting breakfast dish that combines classic Eggs Benedict flavors in a convenient baked casserole form, featuring English muffins, eggs, Canadian bacon, cheddar cheese, and a luscious hollandaise sauce topping.
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 cleanup.
- Arrange Muffins: Place the quartered English muffins evenly at the bottom of the prepared baking dish to form the casserole base.
- Mix Eggs and Milk: In a mixing bowl, whisk together the eggs and whole milk thoroughly; season the mixture with salt and pepper to taste.
- Layer Ingredients: Sprinkle half of the shredded cheddar cheese over the arranged English muffins, then evenly distribute the diced Canadian bacon on top before pouring the egg mixture over everything.
- Bake Casserole: Bake in the preheated oven for 30-35 minutes until the casserole is set in the center and the top is golden brown.
- Add Hollandaise Sauce: Remove from oven and drizzle the warm hollandaise sauce over the casserole before serving to add rich, creamy flavor.
Notes
- This casserole can be prepared the night before; refrigerate overnight and bake in the morning for convenience.
- Use gluten-free English muffins to make the casserole gluten-free.
- Hollandaise sauce can be homemade for a fresher taste or store-bought for ease.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- To make this dish low fat, use reduced-fat milk, cheese, and Canadian bacon.
