Irresistible Eggs Benedict Casserole for Effortless Brunch

This Eggs Benedict Casserole combines classic flavors in an effortless dish perfect for brunch gatherings.

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Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6-8 muffins English Muffins sliced and lightly toasted
8 ounces Canadian Bacon or Ham savory protein; can also use smoked salmon or sautéed spinach

For the Custard

8 large Eggs
2 cups Whole Milk substituting may alter texture

For the Topping

1 cup Hollandaise Sauce homemade or store-bought
to taste Fresh Herbs (Chives or Parsley) for garnish

Equipment

9x13-inch baking dish
Mixing bowl
Whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Slice 6 to 8 English muffins in half and lightly toast them. Arrange muffin halves evenly in the greased baking dish.
Evenly distribute approximately 8 ounces of Canadian bacon or ham over the muffins.
In a mixing bowl, whisk together 8 large eggs and 2 cups of whole milk with salt and pepper. Pour over the layered muffins.
Drizzle 1 cup of hollandaise sauce over the casserole, ensuring all components are covered.
Bake for 30-40 minutes until the center is set and edges are slightly golden.
Let the casserole rest for 10-15 minutes before garnishing with fresh herbs and serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 15gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 250mgSodium: 900mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize the ingredients to suit your taste. Use sturdy bread to prevent sogginess.

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