Eggs Benedict Casserole
A delightful twist on the classic brunch favorite with layers of buttery English muffins, savory Canadian bacon, and creamy hollandaise, baked to perfection. Perfect for gatherings and special occasions.
Ingredients
Casserole Ingredients
- 6 pieces English muffins, split and cut into 1-inch pieces
- 12 slices Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder (optional) Optional for flavor enhancement
- 1 cup shredded cheddar or Swiss cheese (optional) Optional for creaminess
Hollandaise Sauce Ingredients
- 1 packet (1 oz) hollandaise sauce mix
- 1 cup milk (for the hollandaise)
- ¼ cup unsalted butter (for the hollandaise)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cut English muffins and chopped Canadian bacon.
- In another bowl, whisk together the eggs, whole milk, salt, pepper, and onion powder. Pour this mixture over the muffins and bacon, ensuring everything is well-coated.
- Let the mixture sit for a few minutes to absorb flavors.
- Transfer the mixture to a greased baking dish and sprinkle cheese on top if using.
- Prepare the hollandaise sauce according to the packet instructions, mixing in the milk and melted butter, and drizzle over the casserole.
- Bake for 30-35 minutes until the top is golden brown and the casserole is set.
- Allow it to cool slightly before serving.
Notes
For the best results, let the casserole rest before serving for easier slicing. Consider creative twists like adding vegetables or using different meats.