Description
A delicious twist on the classic Eggs Benedict, this casserole is perfect for brunch or a special breakfast.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 loaf of English muffins, split and toasted
- 1 cup cooked Canadian bacon, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup hollandaise sauce
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, milk, salt, pepper, and paprika.
- Layer the toasted English muffins in a greased baking dish.
- Sprinkle the chopped Canadian bacon over the muffins.
- Pour the egg mixture over the muffins and bacon.
- Top with shredded cheddar cheese.
- Bake for 30-35 minutes, or until the eggs are set.
- Drizzle with hollandaise sauce before serving.
Notes
- For a vegetarian option, substitute the Canadian bacon with sautéed spinach or mushrooms.
- Make the hollandaise sauce from scratch or use a store-bought version for convenience.
- This casserole can be prepared the night before and baked in the morning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Eggs Benedict Casserole, Hollandaise Sauce, Breakfast Casserole