Eggs Benedict Casserole 

Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining the rich flavors of poached eggs, savory Canadian bacon, and creamy hollandaise sauce into a convenient, make-ahead casserole. Perfect for gatherings, holidays, or leisurely weekends, this dish allows you to enjoy the indulgent taste of Eggs Benedict without the hassle of individual preparation.

Ingredients

For the Casserole:

• 12 large eggs

• 3 cups whole milk

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon cayenne pepper

• 1 teaspoon Dijon mustard

• 8 English muffins

• 8 ounces Canadian bacon or ham

• 2 cups shredded cheddar cheese

• 1 cup hollandaise sauce (store-bought or homemade)

• Chopped chives or parsley for garnish

For the Hollandaise Sauce (if making from scratch):

• 4 large egg yolks

• ½ cup heavy cream

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• Pinch of cayenne pepper

• Pinch of salt

• ½ cup unsalted butter, melted

Directions

1. Prepare the Oven and Baking Dish:

   • Preheat your oven to 350°F (175°C).

   • Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

2. Prepare the English Muffins:

   • Cut the English muffins into quarters.

   • Optional: Toast them slightly in the oven or on a skillet until golden brown to add texture.

3. Layer the Casserole:

   • Place the toasted English muffin pieces evenly in the prepared baking dish.

   • Scatter the chopped Canadian bacon or ham over the muffins.

   • Sprinkle the shredded cheddar cheese over the meat layer.

4. Prepare the Egg Mixture:

   • In a large mixing bowl, whisk together the eggs, whole milk, salt, black pepper, cayenne pepper, and Dijon mustard until well combined.

5. Assemble the Casserole:

   • Pour the egg mixture evenly over the layered ingredients in the baking dish, ensuring all pieces are soaked.

   • Cover the dish with foil and refrigerate for at least 8 hours or overnight to allow the bread to absorb the egg mixture.

6. Bake the Casserole:

   • Preheat the oven to 375°F (190°C).

   • Remove the casserole from the refrigerator and uncover it.

   • Bake for 30 minutes.

   • Remove the foil and continue baking for an additional 15 minutes, or until the eggs are set and lightly browned on top.

7. Prepare the Hollandaise Sauce:

   • While the casserole is baking, prepare the hollandaise sauce.

   • In a blender, combine the egg yolks, heavy cream, lemon juice, Dijon mustard, cayenne pepper, and salt.

   • Blend on high for about 10 seconds.

   • With the blender running, slowly drizzle in the melted butter until the sauce is smooth and thickened.

8. Serve:

   • Once the casserole is baked, remove it from the oven and let it stand for a few minutes.

   • Slice and serve each portion with a generous drizzle of hollandaise sauce.

   • Garnish with chopped chives or parsley for a fresh touch.

Nutritional Information (per serving)

• Calories: Approximately 466 kcal

• Protein: 23 g

• Carbohydrates: 27 g

• Fat: 30 g

  • Saturated Fat: 15 g

  • Monounsaturated Fat: 9 g

  • Polyunsaturated Fat: 3 g

  • Trans Fat: 0.5 g

• Cholesterol: 354 mg

• Sodium: 709 mg

• Potassium: 407 mg

• Fiber: 1 g

• Sugar: 4 g

• Vitamin A: 1096 IU

• Vitamin C: 2 mg

• Calcium: 157 mg

• Iron: 2 mg