Eggs Benedict Casserole (Printable Version)

A savory layered casserole with toasted muffins, Canadian bacon, eggs, and rich hollandaise sauce.

# Ingredients Required:

→ Base

01 - 6-8 English muffins, halved and toasted

→ Protein

02 - 227 grams Canadian bacon or thinly sliced ham

→ Custard

03 - 8 large eggs

04 - 480 milliliters whole milk

→ Sauce

05 - 240 milliliters hollandaise sauce, homemade or store-bought

→ Garnish

06 - Fresh herbs such as chives or parsley

# Guide to Cooking:

01 - Preheat oven to 175°C and grease a 23x33 cm baking dish.

02 - Place half of the toasted English muffin halves evenly in the dish, then layer with Canadian bacon.

03 - Whisk eggs and whole milk with salt and pepper until smooth, then pour mixture evenly over muffin and bacon layers.

04 - Drizzle hollandaise sauce on top and bake for 30 to 40 minutes until the custard is set.

05 - Allow casserole to rest for 10 minutes before slicing. Garnish with fresh herbs and serve.

# Extra Suggestions:

01 - For a deeper flavor, prepare hollandaise sauce fresh. Optional toppings like spinach or tomatoes may be added. Confirm the center is fully set before removing from the oven.

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