Description
A delicious and easy-to-make Eggs Benedict Casserole that combines all the flavors of the classic dish in a convenient baked form.
Ingredients
Scale
- 12 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 tablespoon Dijon mustard
- 1 package English muffins, cubed
- 8 slices Canadian bacon, chopped
- 1 cup shredded cheddar cheese
- 1 tablespoon chopped fresh chives
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together eggs, milk, salt, black pepper, cayenne pepper, and Dijon mustard.
- Add the cubed English muffins and chopped Canadian bacon to the egg mixture. Stir to combine.
- Pour the mixture into a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese on top.
- Bake for 45-50 minutes or until the casserole is set and golden on top.
- Let it cool for a few minutes before serving. Garnish with chopped chives.
Notes
- You can prepare the casserole the night before and refrigerate it until baking.
- Feel free to substitute ham or sausage for the Canadian bacon.
- Top with hollandaise sauce for extra flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: Eggs Benedict Casserole, breakfast casserole, eggs