Eggs Benedict is a classic breakfast dish that combines poached eggs, Canadian bacon, and rich Hollandaise sauce, all on toasted English muffins. But how about transforming this beloved brunch favorite into an easy-to-make casserole? That’s where Eggs Benedict Casserole comes in. This dish is perfect for feeding a crowd, making it ideal for family brunches, holiday gatherings, or even just a cozy Sunday morning at home. Plus, the best part is the warm, cheesy goodness topped with silky Hollandaise that keeps everyone coming back for seconds.
Why you’ll love this dish
Eggs Benedict Casserole isn’t just a pretty face—it’s a dish with a purpose! Not only is it incredibly simple to prepare, but it’s also budget-friendly and highly customizable. You can whip it up quickly, making it a great choice for busy mornings or brunch parties. This savory casserole is sure to win over even the pickiest eaters in your family, thanks to the familiar flavors of everyone’s breakfast favorite.
"This casserole makes brunch a breeze! I love being able to prepare it ahead and just pop it in the oven." – Jessica R.
The cooking process explained
Making Eggs Benedict Casserole is a straightforward process that anyone can tackle. You start by layering cubed English muffins, followed by a delicious blend of eggs and milk seasoned to perfection. Then, sprinkle in savory Canadian bacon and top it off with cheddar cheese. After baking it to golden perfection, your casserole is ready to be drizzled with homemade Hollandaise sauce and garnished with fresh chives. It’s as easy as 1-2-3!
What you’ll need
To recreate this delightful casserole at home, gather the following ingredients:
- 6 English muffins, split and cubed
- 12 large eggs
- 2 cups milk
- 1 cup cooked Canadian bacon, diced
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- Hollandaise sauce for topping (store-bought or homemade)
Don’t hesitate to substitute ingredients according to your dietary needs—try turkey bacon for a lighter option or swap in a different cheese if that’s your preference.
