Description
A luxurious and comforting Eggs Benedict Breakfast Casserole combining creamy eggs, crispy Canadian bacon, and toasted English muffins, all topped with velvety Hollandaise sauce.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Canadian bacon
- 4 English muffins, toasted and cubed
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- Hollandaise sauce (pre-made or homemade)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter.
- Whisk Together the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Layer the Ingredients: Arrange the toasted English muffin cubes in an even layer at the bottom of the baking dish. Sprinkle the Canadian bacon, then add cheddar cheese and chives.
- Pour the Egg Mixture: Carefully pour your egg mixture over the layered ingredients.
- Bake: Slide your baking dish into the oven and bake for 30-35 minutes, or until set and golden on top.
- Serve Warm: Bring the casserole to the table, generously topped with Hollandaise sauce.
Notes
For a make-ahead option, prepare the casserole the night before. You can also substitute Canadian bacon with sautéed mushrooms for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 300mg