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–+ servings

Eggs Benedict Casserole

A one-pan breakfast casserole that combines the rich flavors of traditional Eggs Benedict, perfect for gatherings or busy weekdays.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Ingredients
  • 4 pieces English muffins, quartered Use day-old muffins if available.
  • 8 large eggs
  • 2 cups whole milk May substitute with almond or soy milk.
  • 1 cup shredded cheddar cheese Or your favorite melty variety.
  • 1 cup diced Canadian bacon Smoked ham can be used as an alternative.
  • 1 cup hollandaise sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
  2. Arrange the quartered English muffins evenly in the bottom of the dish.
  3. In a mixing bowl, whisk together the eggs and whole milk, seasoning with a pinch of salt and pepper.
  4. Sprinkle half of the shredded cheese over the muffins and add the diced Canadian bacon on top.
  5. Pour the egg mixture evenly over the layers, ensuring it seeps down into every layer.
Baking
  1. Bake for 30-35 minutes, until the center is set and the top is golden brown.
  2. Drizzle with warm hollandaise sauce before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 2gSugar: 5g

Notes

Pairs wonderfully with fresh fruit or a light salad. Add fresh herbs like chives or parsley for extra flair.

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