Description
A make-ahead breakfast casserole that delivers the flavors of classic Eggs Benedict without stress, perfect for feeding a crowd.
Ingredients
Main Ingredients
- 6 large Eggs (Plenty of eggs as the base of the casserole.)
- 1 cup Milk (Use whole milk for best results.)
- 1/2 cup Cream (Use half and half or heavy cream for a richer flavor.)
- 3 pieces English muffins (Torn or cubed.)
- 8 oz Canadian bacon (Chopped; can use slices for bigger bites.)
Seasoning and Optional Ingredients
- 2 tbsp Green onions (Optional, for a little fresh bite.)
- 1 pinch Salt (To season the egg mixture.)
- 1 pinch Black pepper (To season the egg mixture.)
- 1 pinch Paprika or cayenne (Optional, for a gentle heat.)
For Serving
- 1 cup Hollandaise sauce (Homemade or store-bought.)
Instructions
Preparation
- Grease a 9 by 13 baking dish.
- Add the English muffin pieces in an even layer.
- Sprinkle Canadian bacon over the top, plus green onions if using.
- In a bowl, whisk eggs with milk, cream (if using), salt, and pepper.
- Pour the egg mixture evenly over the muffins and bacon.
- Press down gently so everything gets soaked.
- Cover and refrigerate overnight.
Baking
- Preheat the oven to 350°F (175°C).
- Let the dish sit out on the counter for about 15 to 20 minutes while the oven preheats.
- Bake for 40 to 50 minutes, until the top is set and lightly golden.
- Check that the center is not jiggly; a knife should come out mostly clean when inserted.
- If the top browns too fast, loosely cover with foil for the remaining baking time.
Notes
This casserole is great for holiday gatherings. You can customize it by adding vegetables like sautéed spinach or using different types of cheeses.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Cuisine: American