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Easy Eggs Benedict Casserole

Easy Eggs Benedict Casserole for a Cozy Brunch Delight

An irresistible Easy Eggs Benedict Casserole combining crunchy English muffins, savory Canadian bacon, and a velvety custard topped with melted cheddar cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 6 large Eggs Ensure they are fresh for the best flavor.
  • 2 cups Whole Milk Can substitute with low-fat milk.
  • 1 teaspoon Salt Essential for enhancing flavor.
  • 1/2 teaspoon Black Pepper Adjust according to your preference.
  • 1/4 teaspoon Cayenne Pepper Optional spice; add according to taste.
  • 2 tablespoons Dijon Mustard Feel free to use more for extra flavor.
For the Base
  • 6 pieces English Muffins (quartered) Can substitute with brioche or sourdough.
  • 8 ounces Canadian Bacon or Ham Can switch to turkey bacon.
For Topping
  • 2 cups Shredded Cheddar Cheese Experiment with different cheeses.
  • 1 cup Hollandaise Sauce Use store-bought or homemade.
  • 1/4 cup Chopped Chives or Parsley Fresh garnish for color and flavor.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepare equipment.
  2. In a large bowl, whisk together eggs, whole milk, salt, black pepper, cayenne pepper, and Dijon mustard until well blended.
  3. Grease your baking dish. Place the quartered English muffins evenly as the base layer, then sprinkle the Canadian bacon or ham.
  4. Pour the custard mixture over the layers and sprinkle shredded cheddar cheese on top.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden brown.
  6. Let cool for 5-10 minutes. Drizzle with hollandaise sauce and garnish with chives or parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 10mg

Notes

You can assemble the casserole up to 24 hours in advance; just keep it refrigerated until baking.

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