Description
This dish combines toasted English muffins and Canadian bacon in a savory egg custard. You finish it with creamy hollandaise sauce.
Ingredients
Scale
- 6 English muffins cut into cubes
- 1 pound Canadian bacon chopped
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 packet hollandaise sauce mix
Instructions
- Grease a 9×13 inch baking dish
- Place half the muffin cubes in the dish
- Top with chopped Canadian bacon
- Add the remaining muffin cubes
- Whisk eggs milk cream onion powder salt and pepper in a bowl
- Pour the egg mixture over the muffins
- Cover and refrigerate for 4 hours
- Preheat your oven to 375 degrees Fahrenheit
- Bake for 45 minutes until the eggs set
- Prepare hollandaise sauce and pour over the casserole before serving
Notes
- Use day-old English muffins for better texture
- Add fresh chives for extra flavor
- Swap Canadian bacon for ham if you prefer
- Serve immediately while the sauce is warm
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350 kcal
Keywords: eggs benedict casserole, breakfast bake, brunch recipe, easy eggs benedict