Irresistibly Tasty Eggs Benedict Casserole for Brunch Bliss

A delicious twist on a classic, this Eggs Benedict Casserole combines flavors of English muffins, Canadian bacon, and a creamy sauce, perfect for brunch.

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Prep Time 20

Cook Time 40

Resting Time 5

Total Time 1 5

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 pieces English Muffins Toasted
8 ounces Canadian Bacon

For the Custard

8 pieces Eggs Room temperature
2 cups Whole Milk Can be dairy-free
1/2 cup All-Purpose Flour Or gluten-free flour
1/2 cup Unsalted Butter Melted
2 tablespoons Lemon Juice Fresh
1 tablespoon Dijon Mustard Optional
to taste Salt
to taste Pepper

For the Toppings

1 cup Cheddar Cheese Shredded
1 cup Gruyère Cheese Shredded
1/4 cup Fresh Chives Chopped

Equipment

oven
baking dish
baking sheet
medium saucepan
whisk

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Cut the English muffins into cubes and toast them in the oven for about 8–10 minutes.
In a saucepan, combine whole milk, flour, butter, lemon juice, Dijon mustard, and salt over medium-low heat and whisk until thick.
In a greased baking dish, layer toasted muffins and Canadian bacon, then pour the custard mixture over them.
Crack eggs carefully on top of the layers, spacing them evenly.
Bake for 35–40 minutes until the top is golden and puffed.
Let the casserole rest for 5 minutes, garnish with chives, then serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Perfect for make-ahead brunches, this dish caters to various diets and preferences. Ensure muffins are well-toasted for the best texture.

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