Eggs Benedict Casserole

• 6 English muffins, split and toasted
• 12 oz Canadian bacon, chopped
• 8 large eggs
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Arrange toasted English muffin halves in a greased 9x13 inch baking dish.
3. 3 Top evenly with chopped Canadian bacon.
4. 4 In a bowl, whisk together eggs, heavy cream, salt, and pepper.
5. 5 Pour egg mixture over Canadian bacon.
6. 6 Sprinkle shredded cheddar cheese on top.
7. 7 Bake for 30-35 minutes, until eggs are set and top is golden.
8. 8 While casserole bakes, make hollandaise sauce: Melt butter in a saucepan. In a separate bowl, whisk lemon juice and Dijon mustard, then slowly whisk in melted butter.
9. 9 Once baked, drizzle hollandaise sauce over the casserole.
10. 10 Garnish with fresh parsley and serve immediately.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Whisk

Variations

• Substitute spinach for Canadian bacon for a vegetarian option.
• Add diced tomatoes for a Florentine twist.

Substitutions

• Use ham or smoked salmon if Canadian bacon is unavailable.
• Swap hollandaise for a creamy béchamel sauce if preferred.

Pairings

• Fresh orange juice
• Potato hash browns

Nutrition

Tips

• Prepare through step 6, cover, and refrigerate up to 24 hours ahead.
• For a lighter option, use reduced-fat cheese and milk.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven.

Serving Suggestions

• Serve with fresh fruit salad and crispy bacon.
• Pair with a mimosa for a classic brunch experience.

FAQ