Eggs Benedict Casserole
A delicious and easy way to enjoy Eggs Benedict without the hassle of poaching eggs. Perfect for brunch!
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Main Ingredients
- 6 units English muffins cut into 1-inch cubes
- 12 units Eggs
- 2 cups Milk
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 1 cup Canadian bacon diced
- ¼ cup Green onions chopped
Hollandaise Sauce
- ½ cup Butter melted
- 3 units Egg yolks
- 1 tablespoon Lemon juice freshly squeezed
- 1 pinch Cayenne pepper
Preheat your oven to 375°F (190°C).
Grease a baking dish and spread the English muffin cubes evenly in the dish.
In a mixing bowl, whisk together the eggs, milk, salt, and black pepper. Pour this mixture over the English muffins in the baking dish.
Sprinkle the diced Canadian bacon and chopped green onions evenly over the top.
Bake in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
While the casserole is baking, prepare the hollandaise sauce. In a blender, combine the melted butter, egg yolks, lemon juice, and cayenne pepper. Blend until smooth and creamy.
Once the casserole is done, let it cool for a few minutes before serving. Drizzle the hollandaise sauce over the top and enjoy!
Calories: 350kcal | Carbohydrates: 20g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 250mg | Sodium: 800mg | Potassium: 200mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 2mg
Brunch, Casserole, Eggs Benedict