Description
A simple yet indulgent casserole that combines the classic flavors of Eggs Benedict, featuring layers of English muffins, Canadian bacon, and a rich custard base, perfect for brunch gatherings.
Ingredients
Scale
- 6 English muffins, torn into pieces
- 12 slices Canadian bacon
- 12 large eggs
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- Hollandaise sauce (for serving)
Instructions
- In a greased 9×13 inch baking dish, layer the torn English muffins and Canadian bacon.
- In a large bowl, whisk together eggs, milk, salt, pepper, and Dijon mustard. Pour this mixture over the layered muffins and bacon.
- Cover the dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F (175°C) the next morning.
- Remove the plastic wrap and bake for 45-50 minutes or until the top is golden and the casserole is set.
- Serve warm, drizzled with hollandaise sauce and garnished with fresh parsley.
Notes
Use day-old English muffins for better absorption. Customize with sautéed veggies if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 450mg