Description
Say goodbye to fussy poached eggs and hello to this incredible Easy Baked Eggs Benedict Casserole! This make-ahead friendly dish delivers all the classic flavors of your favorite brunch, with tender eggs, savory Canadian bacon, crisp English muffins, and luscious Hollandaise sauce.
Ingredients
Scale
- 6 large English muffins, split and lightly toasted
- 12 slices Canadian bacon (or 8 oz diced ham)
- 8 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup prepared Hollandaise sauce (homemade or store-bought)
- 2 tbsp fresh chives or parsley, chopped, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Tear or cut toasted English muffins into bite-sized pieces and spread evenly in the baking dish.
- Layer the Canadian bacon (or ham) over the English muffin pieces.
- In a large bowl, whisk together eggs, milk, heavy cream, Dijon mustard (if using), salt, and pepper until well combined.
- Pour the egg mixture evenly over the muffins and bacon. Gently press down on muffins to ensure absorption.
- Cover and refrigerate for at least 4 hours or overnight, or let sit at room temp for 20-30 minutes if baking immediately.
- Bake for 40-50 minutes, or until golden brown and the center is set (a knife inserted comes out clean).
- Let rest for 5-10 minutes. Warm Hollandaise sauce.
- Drizzle casserole with warm Hollandaise and garnish with fresh chives or parsley before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins