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Eggs Benedict Casserole

Easy Eggs Benedict Casserole for a Perfect Brunch Bliss

A savory Eggs Benedict Casserole that's protein-rich and customizable, perfect for brunch gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 8 large Eggs Essential protein base; creates a rich custard texture.
  • 2 cups Milk Adds creaminess and moisture; can be substituted with low-fat milk.
  • 4 pieces English Muffins Absorb the egg mixture; gluten-free bread can substitute for a gluten-free option.
For the Flavor Boost
  • 2 tablespoons Dijon Mustard Provides depth and tang; explore other mustards for varied flavors.
  • 2 tablespoons Fresh Chives Enhance flavor and presentation; dried herbs can be used if fresh is unavailable.
  • 2 tablespoons Fresh Parsley Enhance flavor and presentation; dried herbs can be used if fresh is unavailable.
For the Protein
  • 8 ounces Canadian Bacon Adds savory flavor and protein; for a vegetarian option, replace with sautéed vegetables.
For the Creamy Topping
  • 1 cup Swiss or Cheddar Cheese Creates a gooey, flavorful top; try pepper jack or feta for different flavor profiles.
  • 1 cup Hollandaise Sauce Traditionally drizzled on top; can be homemade or store-bought for convenience.

Equipment

  • 9×13-inch baking dish
  • large mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions for Savory Eggs Benedict Casserole
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, pepper, chives, and parsley until smooth.
  3. Evenly distribute the toasted English muffin pieces at the bottom of the greased baking dish, then sprinkle the diced Canadian bacon over them.
  4. Pour the prepared egg mixture over the layers, ensuring muffins and bacon are thoroughly soaked.
  5. Sprinkle your choice of Swiss or cheddar cheese over the top, covering the egg mixture completely.
  6. Cover with plastic wrap and let it chill in the refrigerator for at least 30 minutes or overnight.
  7. Bake uncovered for 40-45 minutes until golden and set.
  8. While baking, whisk together the egg yolks and water, adding melted butter until thickened, then stir in lemon juice, salt, and pepper.
  9. Once baked, let it rest for 5-10 minutes, slice into squares, and serve warm topped with hollandaise sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 180mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

This casserole can be made ahead of time and stored in the fridge to enhance flavor before baking.

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