Description
Eggs Benedict casserole is a delightful brunch dish that brings the classic flavors of eggs benedict into a cozy, casserole format. This easy-to-make recipe features layers of fluffy English muffins soaked in creamy hollandaise sauce, topped with crispy bacon and perfectly baked eggs. Ideal for lazy weekends, this casserole allows you to impress your guests without the hassle of poaching eggs. Enjoy the rich flavors and textures that make this dish a true crowd-pleaser.
Ingredients
Scale
- 6 English muffins, torn into pieces
- 8 large eggs
- 1 cup heavy cream
- 8 slices thick-cut bacon or Canadian bacon, cooked and chopped
- 1/2 cup unsalted butter, melted
- 1 package hollandaise sauce mix
- 1 cup grated sharp cheddar cheese
- 1/4 cup fresh chives or parsley, chopped
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Spread torn English muffins evenly in the baking dish.
- Distribute chopped bacon over the muffin layer.
- In a bowl, whisk together eggs, heavy cream, melted butter, hollandaise sauce mix, lemon juice, and Dijon mustard until well combined.
- Pour egg mixture over the layers in the baking dish and top with cheddar cheese.
- Bake for 30-35 minutes until set and golden on top. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 300mg
Keywords: For added flavor, consider mixing in sautéed vegetables like spinach or tomatoes. Use stale bread for better absorption of the egg mixture. Leftovers can be stored in an airtight container for up to three days.