Description
A delicious and easy-to-make Eggs Benedict Casserole, perfect for brunch gatherings.
Ingredients
Scale
- 8 English muffins, split and toasted
- 12 large eggs
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup cooked and crumbled bacon or diced ham
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh parsley
- 1 cup hollandaise sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Arrange the toasted English muffin halves in a single layer in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined. Pour the egg mixture evenly over the English muffins.
- Sprinkle the crumbled bacon or diced ham evenly over the top, followed by the shredded cheddar cheese and chopped parsley.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for 5-10 minutes before serving. Drizzle with hollandaise sauce just before serving.
Notes
- For a lighter version, substitute half-and-half for the whole milk and use turkey bacon instead of regular bacon.
- Add sautéed spinach or diced tomatoes to the egg mixture for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg