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Eggs Benedict Casserole

A comforting and impressive brunch dish featuring layers of English muffins, eggs, Canadian bacon, and creamy hollandaise, baked to perfection.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 units eggs
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 loaf English muffins, split and toasted
  • 1 cup Canadian bacon, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup hollandaise sauce For drizzling on top

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a large casserole dish.
  3. Place the split and toasted English muffins evenly across the bottom of the greased dish.
  4. Sprinkle the diced Canadian bacon over the muffins.
  5. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until fully blended.
  6. Gently pour the egg mixture over the layered muffins and bacon. Let it sit for about 10 minutes.
  7. Sprinkle the shredded cheddar cheese across the top.
Baking
  1. Place the casserole in the oven and bake for 35-40 minutes, or until the eggs are set and the top is golden brown.
  2. Drizzle hollandaise sauce over the casserole while still warm.
  3. Allow it to cool slightly before slicing.
  4. Serve and enjoy with family and friends!

Notes

For alternative proteins, consider using diced smoked turkey or sautéed spinach. Allow the casserole to cool before slicing to maintain shape. Store leftovers in an airtight container for 3-4 days.