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Eggs are the star ingredient in this casserole, serving as the foundation of the dish. Not only are they a great source of protein, but they also provide essential nutrients such as vitamins D and B12, which support bone and nerve health. In this recipe, eggs bring a rich, custardy texture to the casserole, binding all the ingredients together and enhancing the overall flavor profile.

Eggs Benedict Casserole

Discover the delight of a savory Eggs Benedict casserole, a perfect twist on a classic brunch favorite! Enjoy all the rich flavors of traditional Eggs Benedict—eggs, Canadian bacon, and a creamy hollandaise—without the fuss. This easy-to-make casserole is ideal for serving a crowd, making it perfect for holiday breakfasts or family gatherings. Customize it with fresh herbs and your choice of cheese for a delicious meal that everyone will love. Enjoy the simplicity of preparation and the joy of sharing this hearty dish!
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Ingredients
  

12 large eggs

2 cups milk

1 teaspoon Dijon mustard

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)

1 package (10-12 ounces) English muffins, toasted and cut into quarters

1 cup Canadian bacon, diced

1 cup shredded Swiss cheese or cheddar cheese

1 cup hollandaise sauce (store-bought or homemade)

Extra chives or parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.

    Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, chives, and parsley until well combined.

      Layer the Casserole:

        - Start by placing the toasted English muffin quarters evenly in the bottom of the prepared baking dish.

          - Sprinkle the diced Canadian bacon over the muffin pieces, spreading it out evenly.

            - Pour the egg mixture over the muffins and bacon, ensuring everything is well soaked.

              Add Cheese: Sprinkle the shredded cheese on top of the egg mixture, making sure to cover it evenly.

                Chill (Optional): For best results, cover the dish with plastic wrap and let it sit in the refrigerator for at least 30 minutes, or overnight if possible. This allows the muffins to absorb the egg custard.

                  Bake the Casserole: Remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes. Then, bake in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden brown.

                    Prepare Hollandaise Sauce: While the casserole bakes, if not using store-bought, prepare your hollandaise sauce according to your favorite recipe. Keep it warm until serving.

                      Serve: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. Slice into squares and serve warm, drizzling with hollandaise sauce and garnishing with extra chives or parsley.

                        Prep Time, Total Time, Servings: 20 min | 1 hr | 8 servings