Description
This eggs benedict casserole blends toasted English muffins, savory Canadian bacon, and a rich egg custard into an easy make-ahead brunch bake finished with creamy hollandaise sauce.
Ingredients
Scale
- 6–8 English muffins
- 8–10 slices Canadian bacon or ham
- 8–10 large eggs
- 1 cup heavy cream
- 1 cup milk
- 1–2 cups shredded cheese (optional)
- 1–1.5 cups hollandaise sauce
- Salt and pepper to taste
- Paprika or chives for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Cube or slice English muffins and toast lightly.
- Grease a 9×13-inch baking dish and layer the toasted muffins.
- Add Canadian bacon or ham evenly over the muffins.
- Whisk eggs, cream, milk, salt, and pepper in a large bowl.
- Pour custard mixture evenly over the muffin and bacon layers.
- Refrigerate for several hours or overnight for best texture.
- Bake for 35–45 minutes until the center is set and the top is golden.
- Warm the hollandaise sauce and drizzle over the baked casserole.
- Garnish with chives or paprika before serving.
Notes
- Best prepared the night before to enhance flavor and texture.
- Allow the casserole to rest for 10 minutes before slicing.
- Cheese can be added to the custard or sprinkled on top if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 780
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 18
- Cholesterol: 190