Eggs Benedict Casserole (Printable Version)
Layers of English muffins, Canadian bacon, and eggs baked with creamy hollandaise for a hearty brunch dish.
# Ingredients Required:
→ Base
01 -
6 English muffins, sliced and diced
→ Protein
02 -
340 grams Canadian bacon, diced
03 -
10 large eggs
→ Dairy & Liquids
04 -
480 ml milk
05 -
2 tablespoons melted butter
→ Seasonings
06 -
1 teaspoon ground mustard
07 -
1 teaspoon onion powder
08 -
1 teaspoon garlic powder
09 -
½ teaspoon fine salt
10 -
¼ teaspoon black pepper
→ Sauce
11 -
Prepared hollandaise sauce, one packet or jar
→ Optional Garnishes
12 -
Fresh chives
13 -
Dash of paprika
→ Others
14 -
Cooking spray
# Guide to Cooking:
01 -
Preheat the oven to 190°C. Lightly coat a 23×33 cm baking dish with cooking spray and set aside.
02 -
Arrange half of the diced English muffins evenly on the bottom of the prepared dish, then evenly distribute half of the diced Canadian bacon on top. Repeat to create a second layer of English muffins and Canadian bacon.
03 -
In a mixing bowl, whisk together eggs, milk, melted butter, ground mustard, onion powder, garlic powder, and salt until fully blended. Pour the mixture evenly over the layered ingredients in the baking dish. Cover tightly with aluminum foil.
04 -
Bake covered for 30 minutes in the preheated oven.
05 -
Remove foil and continue baking for an additional 15 minutes, or until the center is set.
06 -
Allow the casserole to cool for 5 minutes before cutting into 8 equal portions.
07 -
Gently warm hollandaise sauce over medium-low heat without allowing it to simmer, or heat in a microwave in 15-second intervals, stirring between each. Drizzle the sauce over each portion and garnish with chives and a dash of paprika if desired.
# Extra Suggestions:
01 -
For gluten-sensitive diets, use gluten-free English muffins. Warm hollandaise sauce gently to avoid curdling. Season to personal preference.