Eggs Benedict Casserole

A delightful twist on the classic eggs benedict, this casserole features layers of English muffins, Canadian bacon, and a rich hollandaise sauce, perfect for brunch or family breakfasts.

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Course: Breakfast

Cuisine: American

Keyword: eggs benedict, casserole, breakfast, brunch

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 350kcal

Ingredients

6 English muffins split
8 oz Canadian bacon diced
12 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup hollandaise sauce
Fresh parsley for garnish

Instructions

Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish.
Layer the bottom with the split English muffins.
Evenly distribute the diced Canadian bacon over the muffins.
In a large bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture over the English muffins and bacon.
Sprinkle shredded cheddar cheese over the top.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes until set.
Drizzle hollandaise sauce over the top and garnish with parsley.

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 20g | Fiber: 2g