Eggs Benedict Casserole

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

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

Casserole Base

6 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 package English muffins split and toasted
8 ounces Canadian bacon diced

Hollandaise Sauce

3 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter melted
1/4 teaspoon salt
1/4 teaspoon cayenne pepper optional

Method

Prepare the Casserole

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
In a mixing bowl, whisk together eggs, milk, salt, pepper, and thyme.
Layer the toasted English muffins and diced Canadian bacon in the prepared baking dish.
Pour the egg mixture evenly over the muffins and bacon.
Let it sit for 10 minutes to soak up the liquid.

Make the Hollandaise Sauce

In a mixing bowl, whisk together egg yolks and lemon juice until thick.
Slowly drizzle in melted butter while whisking continuously until the sauce is smooth.
Add salt and cayenne pepper, and mix well.

Bake and Serve

Pour the hollandaise sauce over the casserole.
Bake in the preheated oven for 30 minutes, or until set and golden on top.
Let cool for a few minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

This casserole can be prepared the night before and baked in the morning for a convenient brunch option.

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