Description
A delicious and easy-to-make Eggs Benedict Casserole topped with creamy Hollandaise sauce, perfect for brunch or special occasions.
Ingredients
Scale
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 package (12 oz) English muffins, split and toasted
- 8 oz Canadian bacon, diced
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh parsley
- 1 cup Hollandaise sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together eggs, milk, salt, pepper, and Dijon mustard.
- Layer the toasted English muffins in a greased 9×13 inch baking dish.
- Sprinkle the diced Canadian bacon over the muffins.
- Pour the egg mixture evenly over the muffins and bacon.
- Top with shredded cheddar cheese and chopped parsley.
- Bake for 30-35 minutes or until the eggs are set and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Drizzle with Hollandaise sauce before serving.
Notes
- For a vegetarian option, substitute Canadian bacon with sautéed spinach or mushrooms.
- Hollandaise sauce can be made ahead of time and warmed before serving.
- This casserole can be prepared the night before and baked in the morning.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 300mg
Keywords: Eggs Benedict, Casserole, Hollandaise Sauce, Brunch Recipe