Eggs Benedict Casserole
A delicious and easy take on the classic Eggs Benedict, perfect for brunch or breakfast. This casserole is layered with bread, ham, and a creamy egg mixture, then baked to golden perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 large eggs
- 2 cups milk whole milk recommended
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 loaf English muffins stale or lightly toasted, cut into cubes
- 0.5 pound Canadian bacon cooked and diced
- 2 cups shredded Gruyere cheese
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard until well combined.8 large eggs
- Layer half of the English muffin cubes in the prepared baking dish. Top with the diced Canadian bacon and half of the Gruyere cheese.8 large eggs
- Repeat the layers with the remaining English muffin cubes, Canadian bacon, and Gruyere cheese.8 large eggs
- Pour the egg mixture evenly over the layers in the baking dish.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is set and lightly golden brown on top.
- Let stand for 5-10 minutes before serving.
Notes
Serve with Hollandaise sauce or your favorite breakfast condiments. This casserole can be assembled the night before and refrigerated. If doing so, you may need to add a few extra minutes to the baking time.