Description
Indulge in the rich, creamy flavors of this Eggs Benedict Casserole, a restaurant-quality brunch dish that’s easy to make at home. Layers of toasted English muffins, perfectly poached eggs, and a luscious hollandaise sauce come together for a decadent and satisfying breakfast or brunch.
Ingredients
– 6 English muffins, split and toasted
– 12 large eggs
– 8 ounces Canadian bacon, diced
– 1 cup hollandaise sauce
– 2 tablespoons butter, melted
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
Instructions
1. 1. Preheat the oven to 375°F. Grease a 9×13 inch baking dish.
2. 2. Arrange the toasted English muffin halves in a single layer in the prepared baking dish.
3. 3. In a large bowl, whisk the eggs. Stir in the diced Canadian bacon, salt, and pepper.
4. 4. Pour the egg mixture over the English muffins, making sure to evenly distribute the bacon.
5. 5. Bake for 25-30 minutes, or until the eggs are set.
6. 6. Remove the casserole from the oven and pour the hollandaise sauce evenly over the top.
7. 7. Drizzle the melted butter over the hollandaise sauce.
8. 8. Serve warm and enjoy!
Notes
For a richer flavor, use a homemade hollandaise sauce. You can also add sautéed spinach or tomatoes to the casserole for extra veggies. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American