Description
A delicious twist on traditional Eggs Benedict, this casserole is perfect for brunch, easy to prepare, and can feed a crowd.
Ingredients
- 6 slices of English muffins, cubed
- 12 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cooked Canadian bacon, chopped
- 1 cup shredded cheddar cheese
- Hollandaise sauce (for serving)
Instructions
- Grease a baking dish to prevent sticking.
- Layer the cubed English muffins evenly across the bottom of the dish.
- Whisk together the eggs, milk, Dijon mustard, salt, and pepper until well blended.
- Pour the egg mixture generously over the English muffins, ensuring each piece is well soaked.
- Scatter the chopped Canadian bacon and shredded cheddar cheese over the top.
- Cover the dish tightly and refrigerate overnight.
- Preheat your oven to 350°F (175°C).
- Bake for 45-55 minutes, or until set and golden on top.
- Serve warm, drizzled with hollandaise sauce, and enjoy!
Notes
To enhance flavor, consider adding diced tomatoes or spinach. For a lighter version, substitute whole milk with skim or almond milk.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American