Description
A delightful Eggs Benedict Casserole that captures the classic flavors of eggs benedict in an easy-to-prepare dish, perfect for brunch gatherings or cozy breakfasts.
Ingredients
Scale
- 8 English muffins, split and toasted
- 12 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 cup cooked Canadian bacon, diced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 cup shredded cheese (Swiss or cheddar)
- Chopped chives for garnish
- Hollandaise sauce (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a large baking dish to ensure the casserole won’t stick.
- Place the toasted English muffins in the bottom of the dish, arranging them close together.
- In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper until well combined.
- Stir in the diced Canadian bacon and half of the shredded cheese into the egg mixture.
- Pour the egg mixture over the English muffins evenly.
- Sprinkle the remaining cheese on top of the casserole.
- Bake for 30-35 minutes, or until the eggs are set and the top is golden.
- Garnish with chopped chives and serve warm, optionally with hollandaise sauce.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat individual portions until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 390mg