Eggs Benedict Casserole

A delicious twist on the classic Eggs Benedict, this casserole features layers of English muffins, Canadian bacon, and creamy hollandaise sauce, all baked to perfection.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8 servings

Calories: 370

Ingredients Method Nutrition Notes

Ingredients

For the Base

6 large eggs
2 cups milk whole or 2%
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon mustard powder
8 slices English muffins cut into quarters
8 slices Canadian bacon

For the Hollandaise Sauce

3 large egg yolks
1/2 cup butter melted
1 tablespoon lemon juice
1 pinch cayenne pepper

For Garnish

2 tablespoons chopped fresh chives

Method

Prepare the Casserole

Preheat the oven to 350°F (175°C).
In a large bowl, whisk together the eggs, milk, salt, pepper, and mustard powder until well combined.
Add the quartered English muffins and Canadian bacon to the egg mixture, stirring gently to coat.
Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.

Bake the Casserole

Bake in the preheated oven for 30-35 minutes, or until the casserole is set and lightly golden on top.

Prepare the Hollandaise Sauce

While the casserole is baking, prepare the hollandaise sauce by whisking the egg yolks in a heatproof bowl.
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
Stir in the lemon juice and cayenne pepper, and set aside.

Serve

Once the casserole is done baking, remove it from the oven and let it cool for a few minutes.
Spoon the hollandaise sauce over the top and garnish with chopped chives before serving.

Nutrition

Calories: 370kcalCarbohydrates: 30gProtein: 20gFat: 24gSaturated Fat: 10gSodium: 700mgFiber: 2gSugar: 3g

Notes

For a richer flavor, add grated cheese to the casserole mixture before baking. You can also substitute the Canadian bacon for ham or smoked salmon for different variations.

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