Eggs Benedict Casserole
This Eggs Benedict Casserole is an easy way to make the quintessential brunch dish for a crowd - perfect for Easter brunch!
Ingredients
- 6 English muffins
- 8 slices Canadian bacon chopped
- 8 eggs
- 1 1/2 cups milk we used whole milk
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
To Serve
- hollandaise sauce recipe
- fresh chives chopped
Instructions
- Toast the English muffins. Option 1: Preheat the oven to 300 degrees. Tear the English muffins into bite size pieces. Spread the pieces in a single layer on a large baking sheet. Toast the English muffin pieces for 10 minutes, then toss and toast for another 10 minutes. Let cool for 5 minutes.Option 2: Toast the English muffins in a toaster. Let cool for 5 minutes. Cut into bite size pieces.
- Grease the bottom of a 9x13 inch baking dish. Spread the toasted English muffin pieces in the baking dish. Top with the Canadian bacon.
- In a medium bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour the egg mixture into the baking dish and let sit for 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Cover the casserole and bake for about 20 minutes, then uncover and continue to bake for another 20 -25 minutes or until the eggs are set and the bread is golden brown in some spots. Let cool for 5 minutes.
- While the casserole is baking, prepare your hollandaise sauce.
- Slice and serve topped with prepared hollandaise and chives!
Notes
Nutrition information does not include the hollandaise sauce for topping.
Nutrition
Calories: 316kcal | Carbohydrates: 30g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 245mg | Sodium: 909mg | Potassium: 384mg | Fiber: 2g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 0.1mg | Calcium: 141mg | Iron: 2mg