Description
A simplified version of Eggs Benedict, perfect for brunch. This casserole is easy to make and serves a crowd.
Ingredients
Scale
- 12 English muffins, split and toasted
- 1 pound Canadian bacon, sliced
- 12 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 ounce) can hollandaise sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- Arrange toasted English muffin halves in a baking dish.
- Top each muffin half with a slice of Canadian bacon.
- In a bowl, whisk together eggs, milk, salt, and pepper.
- Pour egg mixture over the muffins and bacon.
- Bake for 25-30 minutes, or until eggs are set.
- Remove from oven and top with hollandaise sauce.
- Garnish with fresh parsley.
- Serve immediately.
Notes
- You can prepare this casserole ahead of time. Assemble the casserole and refrigerate it overnight. Add a few minutes to the baking time.
- For a vegetarian option, substitute the Canadian bacon with sautéed mushrooms or spinach.
- Adjust the amount of hollandaise sauce to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 250mg