Description
A delightful twist on traditional Eggs Benedict, featuring layers of toasted English muffins, savory Canadian bacon, fluffy eggs, and creamy hollandaise sauce.
Ingredients
Scale
- 6 English muffins, split and toasted
- 12 slices Canadian bacon
- 12 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup hollandaise sauce (store-bought or homemade)
- Chopped parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Layer the toasted English muffins on the bottom of the baking dish.
- Place the Canadian bacon over the muffins.
- In a large bowl, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper.
- Pour the mixture over the layers in the baking dish, ensuring everything is evenly coated.
- Bake for 30-35 minutes, or until the eggs are set and the top is golden.
- Drizzle warm hollandaise sauce over the casserole and garnish with chopped parsley before serving.
Notes
Assemble the casserole the night before and refrigerate. Add an extra 10 minutes to the cooking time when baking from cold. Ensure muffins are well toasted to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 300mg