Go Back
–+ servings
Easy Eggs Benedict Casserole

Delicious Easy Eggs Benedict Casserole for Stress-Free Brunch

Easy Eggs Benedict Casserole is a make-ahead dish that combines classic flavors for a stress-free brunch experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 12 large Eggs Essential for creating a rich, creamy base
  • 2 cups Whole Milk Adds creaminess; can substitute with low-fat milk
  • 1 teaspoon Salt Enhances overall flavor
  • 1 teaspoon Black Pepper Provides essential seasoning
  • 0.25 teaspoon Cayenne Pepper Optional for a slight kick
  • 2 tablespoons Dijon Mustard Adds a tangy depth
For the Base
  • 6 pieces English Muffins The ideal foundation that absorbs the custard
  • 12 ounces Canadian Bacon or Ham Infuses savory goodness
For the Topping
  • 2 cups Shredded Cheddar Cheese Creates a delicious, melty layer on top
  • 1 cup Hollandaise Sauce Adds richness and a classic touch
  • 0.5 cup Chopped Chives or Parsley Fresh herbs brighten up your dish

Equipment

  • Baking dish
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the eggs, milk, salt, black pepper, cayenne pepper, and Dijon mustard until well combined and frothy.
  3. Grease the baking dish and arrange quartered English muffins followed by a layer of Canadian bacon or ham. Pour the egg mixture over the layers and sprinkle with shredded cheddar cheese.
  4. Cover with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake uncovered for an additional 15 to 20 minutes until the cheese is melted and bubbly.
  6. Let the casserole cool slightly then drizzle with hollandaise sauce and sprinkle with fresh herbs before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Ensure the egg mixture is thoroughly whisked to avoid a lumpy custard. Lightly toasting the muffins helps prevent sogginess.

Tried this recipe?

Let us know how it was!