Description
Enjoy the irresistible flavors of this eggs benedict casserole featuring creamy eggs, savory Canadian bacon, and melted Swiss cheese, ideal for brunch or any meal!
Ingredients
Scale
- 6 large eggs
- 2 large eggs for topping
- 1 ½ cups half-and-half or whole milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 English muffins, cut into 1-inch cubes and toasted
- 8 oz Canadian bacon or ham, chopped
- 1 ½ cups shredded Swiss or Gruyère cheese
- 2 tablespoons butter, melted
- Fresh chives, chopped, for garnish
- Hollandaise sauce (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk together 6 eggs, half-and-half, Dijon mustard, salt, and pepper in a bowl until smooth.
- Spread toasted English muffin cubes in the baking dish, add chopped Canadian bacon, then layer with shredded cheese.
- Pour the egg mixture over the muffins and bacon, pressing down lightly. Drizzle melted butter on top.
- Bake uncovered for 30 minutes until golden. Make wells in the casserole and crack 2 eggs into them. Bake for another 12-15 minutes until egg whites are set.
- Let it cool for 5 minutes. Garnish with chopped chives and drizzle with hollandaise sauce before serving.
Notes
This casserole can be prepared the night before and baked fresh in the morning.
For gluten-free, use gluten-free English muffins as a substitute.
Store leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F for 15-20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 290mg