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eggs-benedict-casserole-recipe

Eggs Benedict Casserole

A delicious twist on the classic Eggs Benedict, perfect for brunch.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast, Brunch
Cuisine American
Servings 6 servings
Calories 450 kcal

Equipment

  • Baking Dish
  • Mixing bowl
  • Whisk

Ingredients:  

Main Ingredients

  • 6 pcs English Muffins cut into 1-inch pieces
  • 12 pcs Eggs
  • 2 cups Milk
  • 1 cup Heavy Cream
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 lb Canadian Bacon diced

Hollandaise Sauce

  • 4 pcs Egg Yolks
  • 1 tbsp Lemon Juice freshly squeezed
  • 1/2 cup Butter melted
  • 1 pinch Cayenne Pepper

Instructions: 

  • Preheat oven to 375°F (190°C).
  • In a mixing bowl, whisk together eggs, milk, heavy cream, salt, and pepper.
  • Layer half of the English muffin pieces in a greased baking dish. Top with half of the Canadian bacon. Repeat layers.
  • Pour egg mixture over the top. Cover and refrigerate for at least 1 hour or overnight.
  • Bake, uncovered, for 45 minutes or until a knife inserted near the center comes out clean.
  • For Hollandaise sauce, whisk egg yolks and lemon juice in a heatproof bowl over simmering water until thickened. Slowly whisk in melted butter. Add cayenne pepper.
  • Serve casserole with Hollandaise sauce drizzled on top.

Notes:

Great for a make-ahead brunch dish.

Nutrition value:

Calories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gCholesterol: 300mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Keywords:

Keyword Casserole, Eggs Benedict
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