Description
A hands-off, family-friendly brunch that turns classic Eggs Benedict into a flavorful casserole with English muffins, bacon, and cheese, topped with hollandaise.
Ingredients
Scale
- 8 English muffins, torn into pieces
- 12 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup cooked and crumbled bacon or Canadian bacon
- 1 cup shredded cheese (cheddar or Swiss)
- Hollandaise sauce (for serving)
- Chopped parsley (for garnish)
Instructions
- Grease a 9×13 inch baking dish with butter or cooking spray. Layer the torn English muffins evenly in the dish so they cover the bottom.
- Whisk together the eggs, milk, heavy cream, Dijon mustard, salt, black pepper, and paprika until smooth. Pour the egg mixture evenly over the English muffins, pressing down lightly so the pieces absorb the custard.
- Sprinkle the cooked and crumbled bacon and the shredded cheese over the top. Cover the dish tightly with plastic wrap and refrigerate overnight.
- Preheat the oven to 350°F (175°C). Bake the casserole for 45-55 minutes, until the center is set and the top is lightly browned.
- Let the casserole cool for 5-10 minutes. Serve slices topped with warm hollandaise sauce and a sprinkle of chopped parsley.
Notes
Use slightly stale English muffins for better absorption of the custard. Cover with foil during baking if the top gets too dark.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 940mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 370mg