Description
Enjoy the classic flavors of Eggs Benedict transformed into a cozy, crowd-pleasing casserole. This easy-to-make breakfast dish combines English muffins, Canadian bacon, cheesy egg custard, and rich hollandaise sauce, perfect for gatherings or a comforting weekend brunch.
Ingredients
Scale
Main Ingredients
- 12 large eggs
- 3 cups whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- 8 pieces 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 and prepare: Preheat your oven to 350°F (175°C) and grease a large baking dish to prevent sticking.
- Mix the eggs: 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 the mixture is frothy and well combined.
- Layer it up: Arrange the quartered English muffins evenly in the bottom of the prepared baking dish. Next, layer the Canadian bacon or ham slices over the muffins. Pour the egg mixture evenly on top, then sprinkle 2 cups of shredded cheddar cheese evenly over the custard.
- Bake to perfection: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and continue baking uncovered for an additional 15 to 20 minutes, or until the top is golden brown and the casserole is set.
- Finish with flair: Allow the casserole to cool slightly before drizzling 1 cup of hollandaise sauce evenly over the top. Garnish with chopped chives or parsley for a fresh, vibrant finish.
Notes
- Use day-old English muffins for better texture absorption.
- Canadian bacon can be substituted with cooked ham or turkey bacon if preferred.
- Hollandaise sauce can be store-bought or homemade for freshness.
- Prepare the casserole a day ahead and refrigerate; bake just before serving.
- For a spicier kick, increase the cayenne pepper slightly.
