Eggs Benedict Casserole with Hollandaise

Experience the scrumptious layers of English muffins, Canadian bacon, and eggs, all unified under a smooth hollandaise sauce in a single casserole. This dish simplifies the much-adored Eggs Benedict into a form that’s great for preparing ahead, making it a hit for brunches or special breakfasts.

Ingredients

• 6 whole english muffins, halved
• 8 oz canadian bacon, diced
• 8 large eggs
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne pepper
• 1 tbsp chives, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Layer the halved English muffins and diced Canadian bacon in the prepared baking dish.
3. In a separate bowl, whisk together the eggs, milk, salt, pepper, and cayenne pepper. Evenly pour this mixture over the layers of English muffins and bacon in the baking dish.
4. Cover the dish with foil and let it rest in the refrigerator for at least 1 hour, or overnight to allow the flavors to meld.
5. Bake covered for 30 minutes. Then, remove the foil and continue baking for another 10 minutes, or until the eggs are fully set.
6. While the casserole bakes, prepare the hollandaise sauce according to your favorite recipe.
7. Drizzle the prepared hollandaise sauce over the baked casserole and sprinkle with chopped chives for garnish.

Keywords: Brunch, Casserole, Hollandaise

Spice Rack: Salt, Pepper, Cayenne

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