Eggs Benedict Casserole
A make-ahead breakfast casserole with all the flavors of Eggs Benedict, perfect for holidays or brunch.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 70 min
- Yield: 8 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 slices English muffins, cubed
- 1 pound Canadian bacon, chopped
- 1 cup shredded Swiss cheese
- 6 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Hollandaise:
- 4 egg yolks
- 1/2 cup unsalted butter, melted
- 2 tablespoons lemon juice
- Pinch of salt
- Pinch of cayenne pepper
Instructions
- Grease a 9×13 inch baking dish.
- Spread the cubed English muffins evenly in the bottom of the dish.
- Top with the chopped Canadian bacon and shredded Swiss cheese.
- In a separate bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until well combined.
- Pour the egg mixture evenly over the muffin and bacon layers.
- Cover the dish and refrigerate overnight, or for at least 4 hours.
- Preheat your oven to 350°F (175°C).
- Bake the casserole for 40-50 minutes, or until the eggs are set and the top is golden brown.
- While the casserole bakes, prepare the Hollandaise sauce. In a blender, combine the egg yolks, melted butter, lemon juice, salt, and cayenne pepper. Blend until smooth and creamy.
- Serve the casserole warm with the Hollandaise sauce drizzled over the top.
Notes
- For an easier Hollandaise, you can use a store-bought version.
- You can substitute ham for Canadian bacon if desired.
- Add a sprinkle of fresh chives or parsley before serving for extra color.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 250mg