Eggs Benedict Breakfast Casserole
A delightful twist on the classic brunch favorite, featuring eggs, Canadian bacon, and rich hollandaise sauce layered with tender bread.
Ingredients
Main Ingredients
- 8 large Eggs Room temperature for best results
- 2 cups Milk or cream Milk for lighter version, cream for rich flavor
- 8 oz Canadian bacon or ham Can substitute with smoked salmon for variation
- 4 pieces English muffins or bread Torn into pieces for layering
- 2 cups Cheese (cheddar or Swiss) Shredded for easy melting
- 1 cup Hollandaise sauce Store-bought or homemade
- 2 tablespoons Green onions or chives Chopped for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together eggs and milk or cream until well combined. Set aside.
- Grease a large casserole dish and layer the bottom with torn pieces of English muffins or bread.
- Distribute Canadian bacon or ham evenly over the bread layer.
- Pour the egg mixture over the bacon and bread, ensuring everything is well coated.
- Sprinkle cheese over the top, then cover the casserole with foil.
Baking
- Bake in the preheated oven for about 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and set.
- Allow the casserole to cool slightly before drenching it with hollandaise sauce.
- Garnish with chopped green onions or chives before serving.
Notes
Let the casserole sit for 10-15 minutes before serving to allow flavors to meld. Feel free to use a mixture of cheeses for added flavor.