Description
A flavorful casserole version of classic eggs benedict, perfect for busy mornings and brunch gatherings.
Ingredients
- 6 slices of English muffins, cubed
- 12 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cooked Canadian bacon, chopped
- 1 cup shredded cheddar cheese
- Hollandaise sauce (for serving)
Instructions
- Grease your baking dish to prevent sticking.
- Layer the cubed English muffins evenly across the bottom of the dish.
- Whisk together eggs, milk, Dijon mustard, salt, and pepper in a bowl until smooth.
- Pour the egg mixture over the muffins, soaking them thoroughly.
- Scatter chopped Canadian bacon and shredded cheddar cheese on top.
- Cover the baking dish tightly with plastic wrap and refrigerate overnight.
- Preheat your oven to 350°F (175°C) the next morning.
- Bake for 45-55 minutes, until the center is set and the top is golden brown.
- Serve warm, drizzled with hollandaise sauce.
Notes
For a firmer texture, increase the baking time slightly. Use day-old English muffins for better absorption.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American