Description
A creamy, savory delight that encapsulates the essence of Eggs Benedict in a hearty casserole, perfect for brunch gatherings.
Ingredients
Scale
- 8 large eggs
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 package English muffins, split and toasted
- 1 cup cooked and crumbled Canadian bacon
- 1 cup shredded cheese (e.g., cheddar or mozzarella)
- Hollandaise sauce for topping (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard until well combined.
- Layer the toasted English muffins in the greased dish, followed by the Canadian bacon.
- Pour the egg mixture evenly over the layered ingredients.
- Top with shredded cheese.
- Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden.
- Serve warm, drizzled with hollandaise sauce and garnish with chopped parsley if desired.
Notes
Check for doneness by inserting a knife in the center; it should come out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 450mg