Eggs Benedict Casserole
If you’re searching for a crowd-pleasing breakfast that combines comfort and convenience, look no further than this Eggs Benedict Casserole! Perfect for busy mornings or special gatherings, this dish reimagines the classic brunch favorite into an easy-to-make casserole.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 2 cups milk
- 4 toasted English muffins (split)
- 1 cup shredded cheese (like cheddar or mozzarella)
- 1 cup chopped turkey bacon
- 3 egg yolks (for hollandaise sauce)
- 1/2 cup unsalted butter (melted)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the toasted English muffins into bite-sized pieces.
- In a large bowl, whisk together eggs and milk until fully combined.
- In a greased baking dish, layer half of the muffin pieces, followed by half of the turkey bacon and half of the cheese. Repeat these layers.
- Pour the egg mixture over the layered ingredients.
- Cover with foil and bake for about 30 minutes; then remove foil and bake an additional 15-20 minutes until golden brown.
- Meanwhile, prepare hollandaise sauce by whisking together egg yolks, melted butter, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Let casserole cool slightly before serving drizzled with warm hollandaise sauce.
Nutrition
- Serving Size: 1 slice (178g)
- Calories: 368
- Sugar: 4g
- Sodium: 654mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 258mg
Find it online: https://homemademealplan.com/eggs-benedict-casserole/