Eggs Benedict Casserole
A delicious twist on the classic Eggs Benedict, perfect for brunch.
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Main Ingredients
- 6 pcs English Muffins cut into 1-inch pieces
- 1 lb Canadian Bacon diced
- 8 pcs Eggs
- 2 cups Milk
- 1 teaspoon Salt
- ½ teaspoon Pepper
Hollandaise Sauce
- 4 pcs Egg Yolks
- ½ cup Butter melted
- 1 tablespoon Lemon Juice fresh
- 1 pinch Cayenne Pepper
Preheat oven to 375°F (190°C).
Grease a baking dish and spread the English muffin pieces and Canadian bacon evenly in the dish.
In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour over the muffin and bacon mixture.
Bake for 45 minutes or until the eggs are set.
While the casserole is baking, prepare the hollandaise sauce. In a bowl, whisk egg yolks, lemon juice, and cayenne pepper. Slowly add melted butter while whisking continuously until the sauce thickens.
Once the casserole is done, let it cool for a few minutes, then drizzle with hollandaise sauce before serving.
Calories: 450kcal | Carbohydrates: 30g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 300mg | Sodium: 1200mg | Potassium: 400mg | Fiber: 2g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 3mg