Eggs Benedict Casserole Recipe
This Eggs Benedict Casserole Recipe makes weekend breakfast simple and delicious. You get all the great flavors of eggs benedict in one easy pan.
Ingredients
For the Casserole:
- 6 English muffins cut up
- 8 oz Canadian bacon chopped
- 2 tablespoons butter melted
- 8 eggs
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the Sauce:
- 3 egg yolks
- 1/2 cup melted butter
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
On Top:
- 1/2 cup cheese
- 2 tablespoons chives
Instructions
- Heat oven to 375°F.
- Grease your baking pan well.
- Cut English muffins into small pieces.
- Chop the Canadian bacon.
- Put muffin pieces in the pan.
- Add chopped bacon on top.
- Pour melted butter over everything.
- Crack eggs into a bowl.
- Add milk, salt, and pepper.
- Mix everything together well.
- Pour egg mix over muffins and bacon.
- Cover with foil.
- You can put in fridge overnight.
- Bake covered for 30 minutes.
- Make sauce while it bakes.
- Mix egg yolks and lemon juice.
- Slowly add melted butter while stirring.
- Add salt to sauce.
- Take foil off casserole.
- Pour sauce on top.
- Add cheese on top.
- Bake 15-20 minutes more.
- Let it cool for 5 minutes.
- Add chopped chives on top.
- Cut and serve hot.
Notes
- Make It Early: This Eggs Benedict Casserole Recipe works great when made the night before. Just add 10 extra minutes when baking.
- Use Old Muffins: Day-old English muffins work better than fresh ones. They soak up the eggs without getting mushy.
- Keep Sauce Warm: Put the sauce pot in warm water to keep it smooth and creamy.
- Try Different Meat: Use ham or regular bacon instead of Canadian bacon if you want.
- Check It's Done: The middle should be set but still a little jiggly when ready.