Eggs Benedict Casserole: A Cozy Brunch Essential

This Eggs Benedict Casserole combines traditional elements into a flavorful make-ahead dish perfect for brunch gatherings.

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Prep Time 15

Cook Time 35

Resting Time 5

Total Time 55

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

4 pieces English Muffins Can be replaced with bagels or croissants
8 large Large Eggs Whisk until well combined
2 cups Whole Milk Half-and-half can be used for a richer flavor

For the Filling

2 cups Shredded Cheddar Cheese Can be replaced with feta or Gruyère
1 cup Diced Canadian Bacon Can substitute with chopped ham or smoked salmon

For the Topping

1 cup Hollandaise Sauce Homemade preferred but store-bought is acceptable

Equipment

9x13-inch baking dish

Method

Preparation Steps

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Quarter the English muffins and place them evenly at the bottom of the greased baking dish.
Whisk together 8 large eggs and 2 cups of whole milk. Season with salt and pepper.
Sprinkle half of the shredded cheddar cheese over the muffin base, then add diced Canadian bacon, and pour the egg mixture evenly.
Bake for 30 to 35 minutes until golden brown on top and the center is set.
Let it rest for a few minutes, then drizzle with hollandaise sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

This casserole can be made ahead of time and stored in the refrigerator. Don't forget to let it rest before serving to avoid sogginess.

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