Eggs Benedict Casserole
A delightful blend of creamy eggs, cheddar cheese, and Canadian bacon baked to perfection, perfect for brunch or family dinners.
Ingredients
Egg Mixture
- 12 large eggs Use fresh eggs for the best results.
- 1 cup milk Whole milk is recommended for creaminess.
- 1 teaspoon salt
- 1/2 teaspoon black pepper Adjust to taste.
- 1/2 teaspoon paprika
Base Ingredients
- 1 package English muffins, torn into pieces About 6 muffins.
- 8 slices halal Canadian bacon Can substitute with halal turkey bacon.
- 1 cup shredded cheddar cheese For a richer flavor, use sharp cheddar.
- to taste Hollandaise sauce For serving.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- In a large bowl, whisk together the 12 eggs, 1 cup of milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until well combined.
- Fold in the torn English muffin pieces and mix until all pieces are coated.
Assembly and Baking
- In a greased 9x13 inch baking dish, layer half of the muffin mixture on the bottom.
- Layer 8 slices of halal Canadian bacon evenly on top.
- Sprinkle 1 cup of shredded cheddar cheese on top.
- Pour the remaining muffin mixture on top, evenly distributing it with a spatula.
- Place the dish in the preheated oven and bake for about 35-40 minutes, or until the top is golden brown and the eggs are set.
Serving
- Allow the casserole to cool slightly before cutting into squares.
- Drizzle with hollandaise sauce before serving.
Notes
For ingredient substitutions, consider turkey bacon or sautéed spinach for a veggie twist. Do not overbake the casserole; check after 30 minutes for optimal texture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.