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Eggs Benedict Casserole

Savory Eggs Benedict Casserole for Effortless Brunching

This Eggs Benedict Casserole combines classic flavors into a make-ahead dish, perfect for brunch gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 pieces English Muffins Cubed, can substitute with sourdough
  • 8 ounces Canadian Bacon Can substitute with smoked salmon or diced ham
  • 6 pieces Eggs Room temperature for even baking
  • 2 cups Whole Milk Dairy-free milk can be substituted
  • 1 cup All-Purpose Flour Can use gluten-free flour
  • 4 tablespoons Unsalted Butter Dairy-free margarine can be used
For Flavor
  • 2 tablespoons Lemon Juice For acidity
  • 1 tablespoon Dijon Mustard
For the Cheese
  • 1 cup Cheddar Cheese (Sharp) Shredded, can substitute with a cheese blend
  • 1 cup Gruyère Cheese Shredded
For Garnish
  • 1 tablespoon Fresh Chives Chopped, can substitute with green onions or omit

Equipment

  • Oven
  • Baking Sheet
  • Baking Dish
  • saucepan

Method
 

Step-by-Step Instructions for Eggs Benedict Casserole
  1. Preheat your oven to 375°F (190°C).
  2. Spread cubed English muffins on a baking sheet and toast for 8-10 minutes until lightly golden.
  3. In a saucepan, whisk together whole milk, flour, melted butter, lemon juice, and Dijon mustard over medium-low heat until thickened, about 5-7 minutes.
  4. Remove from heat and stir in shredded cheddar and Gruyère cheese until melted.
  5. Layer the toasted muffins and Canadian bacon in a greased baking dish, then pour the cheesy custard mixture over the top.
  6. Crack eggs on top, spacing evenly, and season with salt and pepper.
  7. Bake in the oven for 30-35 minutes until eggs are set and top is golden brown.
  8. Let the casserole rest for 5 minutes before serving, then garnish with freshly chopped chives.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg

Notes

This casserole can be made ahead and refrigerated, perfect for stress-free brunches.

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