Description

This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining the creamy richness of eggs and milk with savory Canadian bacon, cheddar cheese, and a hint of Dijon mustard. Baked to golden perfection, it’s an easy, crowd-pleasing dish perfect for breakfast or brunch gatherings.

Ingredients

Egg Mixture

12 large eggs
2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon Dijon mustard

Main Ingredients

1 package English muffins, cubed
8 slices Canadian bacon, chopped
1 cup shredded cheddar cheese
1 tablespoon chopped fresh chives

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
Prepare egg mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, cayenne pepper, and Dijon mustard until fully combined and smooth.
Combine ingredients: Add the cubed English muffins and chopped Canadian bacon to the egg mixture. Stir thoroughly to ensure all pieces are coated evenly.
Pour into baking dish: Grease a 9×13 inch baking dish and pour the mixture into it, spreading it out evenly.
Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the mixture for a cheesy crust after baking.
Bake the casserole: Place the baking dish in the oven and bake for 45-50 minutes, or until the casserole is set in the center and golden brown on top.
Cool and garnish: Allow the casserole to cool for a few minutes after baking, then garnish with the chopped fresh chives before serving.

Notes

For extra creaminess, use whole milk or substitute half the milk with heavy cream.
You can prepare the casserole the night before; refrigerate overnight and bake in the morning.
Feel free to swap Canadian bacon with cooked sausage or ham for a different flavor.
If you prefer a spice adjustment, reduce cayenne pepper or use smoked paprika instead.
Make sure to grease the baking dish well to prevent sticking.