Description

This Eggs Benedict Casserole features an irresistible blend of flavors from eggs and canadian bacon, all soaked into fresh english muffins. With simple preparation and a delicious hollandaise sauce, it’s a delightful option for breakfast or brunch that will impress your guests and family alike!

Ingredients

Scale

6 english muffins, cubed
6 ounces canadian bacon, diced
10 eggs
1 cup milk
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon pepper
4 egg yolks
½ cup plain greek yogurt
1 tablespoon lemon juice
1 tablespoon dijon mustard

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Instructions

Preheat your oven to 375°F.
Grease a 9×13 baking dish. Add the cubed English muffins and diced Canadian bacon, spreading them into an even layer.
In a bowl, whisk together the eggs, milk, salt, garlic powder, onion powder, and pepper until smooth.
Pour the egg mixture evenly over the bread, pressing down lightly to help it soak.
Cover and refrigerate for at least 2 hours or overnight.
Bake for 35 to 45 minutes until the center is set and the top is lightly golden.
Meanwhile, prepare the hollandaise in a double boiler. Simmer water in a pot, and place a heat-safe bowl on top.
Add egg yolks, Greek yogurt, lemon juice, and Dijon into the bowl and whisk constantly for 3 to 5 minutes until thick and smooth.
Serve the hollandaise over the warm casserole.

Notes

For best results, refrigerate overnight to allow flavors to meld.
Feel free to customize with your choice of protein or vegetables.
This dish can be served warm or at room temperature.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 20g
Cholesterol: 280mg