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Eggs Benedict Casserole

Irresistible Eggs Benedict Casserole for Effortless Brunch Fun

Enjoy a delightful twist on classic Eggs Benedict in a casserole form, perfect for effortless brunch gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 6 pieces English Muffins day-old or toasted for best texture
  • 8 ounces Canadian Bacon or Thinly Sliced Ham can substitute with smoked salmon or sautéed spinach
Custard
  • 8 large Large Eggs
  • 2 cups Whole Milk full-fat for best results
Sauce
  • 1 cup Hollandaise Sauce store-bought or homemade
Garnishing
  • 1 tablespoon Fresh Herbs (Chives or Parsley) for visual appeal

Equipment

  • 9×13-inch baking dish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Arrange half of the toasted English muffin halves snugly in the bottom of the baking dish.
  3. Layer Canadian bacon or ham evenly over the muffin halves.
  4. Whisk together eggs, whole milk, salt, and pepper until smooth and pour over the layers.
  5. Drizzle hollandaise sauce over the top, covering all ingredients.
  6. Bake for 30-40 minutes until center is set and top is golden.
  7. Let rest for 10-15 minutes, then garnish with fresh herbs before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 270mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Assemble the casserole the night before for an easy brunch preparation. Store leftovers in an airtight container for up to 3 days or freeze individual portions for up to 2 months.

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