Eggs Benedict Casserole Recipe
A delicious and easy-to-make casserole version of the classic Eggs Benedict.
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Main Ingredients
- 6 pieces English muffins cut into 1-inch cubes
- 12 slices Canadian bacon chopped
- 8 pieces Eggs
- 2 cups Milk
- 1 teaspoon Salt
- 1 teaspoon Ground mustard
Hollandaise Sauce
- 4 pieces Egg yolks
- ½ cup Heavy cream
- 1 tablespoon Lemon juice
- ½ cup Butter melted
- ½ teaspoon Salt
- ¼ teaspoon Cayenne pepper
Preheat your oven to 375°F (190°C).
Grease a baking dish and spread the English muffin cubes and chopped Canadian bacon evenly in the dish.
In a mixing bowl, whisk together the eggs, milk, salt, and ground mustard. Pour this mixture over the muffins and bacon in the baking dish.
Bake in the preheated oven for 45 minutes or until the eggs are set.
While the casserole is baking, prepare the hollandaise sauce. In a bowl, whisk together the egg yolks, heavy cream, and lemon juice.
Slowly add the melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper.
Once the casserole is done, let it cool for a few minutes before serving. Drizzle the hollandaise sauce over the top and enjoy!
Calories: 350kcal | Carbohydrates: 20g | Protein: 18g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 250mg | Sodium: 800mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg
Breakfast, Casserole, Eggs Benedict