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Description
This casserole simplifies the classic Eggs Benedict, combining all the flavors into one dish. It is perfect for a weekend brunch or a holiday breakfast.
Ingredients
Scale
- 6 English muffins, split
- 12 slices Canadian bacon
- 8 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (1.25 ounce) package Hollandaise sauce mix
- 1/2 cup butter, melted
- 1/4 cup water
Instructions
- Grease a 9×13 inch baking dish. Arrange English muffin halves in the bottom of the dish. Top each muffin half with two slices of Canadian bacon.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over the English muffins and Canadian bacon. Cover and refrigerate for at least 4 hours, or overnight.
- Preheat oven to 350°F (175°C).
- Bake uncovered for 30-35 minutes, or until the eggs are set and the casserole is lightly golden.
- While the casserole bakes, prepare the Hollandaise sauce according to package directions. Typically, this involves whisking the sauce mix with melted butter and water in a saucepan over medium heat until thickened.
- Remove casserole from oven. Drizzle with Hollandaise sauce before serving.
Notes
- For extra flavor, add a pinch of cayenne pepper to the Hollandaise sauce.
- You can prepare the casserole the night before and bake it in the morning.
- Serve with a side of fresh fruit for a complete meal.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 250mg