Irresistibly Easy Eggs Benedict Casserole with Hollandaise Sauce
This Eggs Benedict Casserole with Hollandaise Sauce is a delightful brunch dish combining eggs, Canadian bacon, and a rich hollandaise sauce.
Equipment
- Baking dish
- Mixing bowl
- Whisk
Ingredients
For the Base
- 6 pieces English Muffins Replace with gluten-free muffins if needed
- 10 large Eggs Ensure they are fresh for optimal flavor
- 8 ounces Canadian Bacon Can substitute with ham or turkey bacon
For the Creaminess
- 2 cups Milk Any milk alternative (almond, oat) can be used
- 1/2 cup Butter Olive oil may be an alternative for dairy-free
For Seasoning
- 1 teaspoon Salt Adjust to taste preference
- 1/2 teaspoon Pepper Adjust to taste preference
For the Sauce
- 1 cup Hollandaise Sauce Can be made from scratch or purchased pre-made
Instructions
How to Make Eggs Benedict Casserole
- Preheat your oven to 350°F (175°C).
- Grease a baking dish with butter or cooking spray, then layer the toasted English muffins on the bottom.
- Whisk together eggs, milk, salt, and pepper in a bowl until well combined.
- Pour the egg mixture over the English muffins, ensuring an even distribution.
- Layer Canadian bacon over the egg mixture, spreading it out evenly.
- Bake the casserole for about 35 minutes, or until it is set and slightly golden brown on top.
- Prepare your hollandaise sauce while the casserole bakes. Drizzle it generously over the top before serving.
Notes
Garnish with fresh herbs for a bright touch of color and flavor.