Description
A warm and inviting casserole that captures the essence of traditional Eggs Benedict, perfect for brunches and gatherings.
Ingredients
- 6 English muffins, split and cut into 1-inch pieces
- 12 slices Canadian bacon, chopped
- 8 large eggs
- 2 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder (optional)
- 1 cup shredded cheddar or Swiss cheese (optional)
- 1 packet (1 oz) hollandaise sauce mix
- 1 cup milk (for making hollandaise per packet instructions)
- ¼ cup unsalted butter (for the hollandaise)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cut English muffins and chopped Canadian bacon in a large bowl until well mixed.
- Whisk together the eggs, whole milk, salt, pepper, and onion powder in another bowl. Pour this mixture over the muffin and bacon mix, ensuring everything is coated.
- Let the mixture sit for a few minutes to absorb the flavors.
- Transfer the mixture to a greased baking dish. If including cheese, sprinkle it on top.
- Prepare the hollandaise sauce according to the packet instructions, mixing in the milk and melted butter, then drizzle it over the casserole.
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and the casserole is set.
- Allow it to cool slightly before serving to let the flavors settle.
Notes
Use day-old English muffins for better texture and sauté the Canadian bacon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American