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Eggs Benedict Casserole

Decadent Eggs Benedict Casserole for Brunch Lovers

Enjoy a creamy, customizable Eggs Benedict Casserole, perfect for brunch gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 12 large Eggs the primary structuring agent providing protein and a custardy texture.
  • 2 cups Milk adds creaminess; you can use low-fat milk as a lighter alternative.
  • 1 tablespoon Dijon Mustard enhances flavor with delightful tangy notes.
  • 1 teaspoon Salt essential for overall seasoning to bring out flavors.
  • 1 teaspoon Black Pepper adds depth, balancing the dish beautifully.
  • 0.25 cups Fresh Chives chopped; contributes a mild onion flavor for freshness.
  • 0.25 cups Fresh Parsley chopped; imparts a burst of color and aromatic zing.
  • 6 pieces English Muffins serve as the sturdy base, absorbing the egg mixture; toast for best texture.
  • 8 ounces Canadian Bacon diced; provides a savory touch; can be replaced with sautéed vegetables for a vegetarian option.
For the Cheese Layer
  • 2 cups Shredded Swiss or Cheddar Cheese adds a melty, creamy layer; try variations like pepper jack or feta for extra zing.
For the Finishing Touches
  • 1 cup Hollandaise Sauce optional drizzle for added creaminess; can be store-bought or homemade.
  • 0.25 cups Extra Chives or Parsley for garnish; enhances visual appeal and provides a fresh, vibrant flavor.

Equipment

  • Oven
  • 9x13-inch baking dish
  • mixing bowl
  • spatula

Method
 

Step‑by‑Step Instructions for Eggs Benedict Casserole
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, whisk together a dozen eggs with two cups of milk, a tablespoon of Dijon mustard, and a pinch of salt and black pepper until smooth. Incorporate the freshly chopped chives and parsley.
  3. Take your toasted English muffins and cut them into quarters, arranging them evenly at the bottom of the greased baking dish. Scatter the diced Canadian bacon atop the muffins.
  4. Carefully pour the egg mixture over the layers of muffins and bacon, using a spatula to press everything down gently.
  5. Sprinkle your choice of shredded cheese generously over the top of the casserole. Chill in the refrigerator for at least 30 minutes.
  6. Bake the casserole uncovered for 40-45 minutes, until golden-brown and a toothpick comes out clean.
  7. Let it rest for about 10 minutes before slicing. Drizzle with hollandaise sauce and garnish with extra chives or parsley.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 650mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 15mgIron: 8mg

Notes

For best results, allow the casserole to chill for at least 30 minutes before baking to enhance flavors and texture.

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