Description
Delicious Eggs Benedict Casserole Bake for a Perfect Brunch
Ingredients
Scale
- 6 English muffins, halved
- 12 eggs
- 2 cups milk
- Salt, to taste
- Pepper, to taste
- Paprika, optional
- Hot sauce, optional
- 8 slices Canadian bacon or sliced beef/turkey bacon
- 2 cups shredded cheddar or Gruyère cheese
- Fresh chives or parsley, for garnish
- 1 cup Greek yogurt (for hollandaise)
- 2 tablespoons lemon juice (for hollandaise)
- 1 teaspoon mustard (for hollandaise)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Cut the English muffins in half and toast them until golden brown.
- Place the toasted muffin halves in the bottom of the greased baking dish, cut side up.
- Layer the sliced beef or turkey bacon evenly over the muffins.
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Optionally mix in some paprika or a dash of hot sauce.
- Stir in the shredded cheese and any herbs into the egg mixture. Pour this mixture evenly over the muffin and meat layers.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.
- While the casserole bakes, prepare your hollandaise sauce by mixing Greek yogurt with lemon juice and mustard until smooth. Set aside.
- Once the casserole is done, let it cool for a few minutes. Cut into squares and serve warm, drizzled with the hollandaise sauce and garnished with additional herbs.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 300 mg