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Eggs Benedict Casserole

Enjoy the comforting flavors of traditional eggs benedict in a cozy casserole form that is perfect for brunch or breakfast gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces English muffins, split and toasted Cut into bite-sized pieces
  • 10 large eggs Whisked for fluffy texture
  • 2 cups milk Whole or 2% milk preferred
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheese (e.g., cheddar or Swiss) Choose your preferred cheese
  • 1/2 cup chopped green onions For garnish and flavor
  • 1 batch hollandaise sauce Homemade or store-bought

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Cut the toasted English muffins into bite-sized pieces and spread them evenly across the bottom of the greased baking dish.
  3. In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and Dijon mustard until well combined.
  4. Pour the egg mixture over the English muffins in the baking dish. Sprinkle the cheese and green onions evenly on top.
Baking
  1. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and lightly golden on top.
  2. Remove the casserole from the oven and let it cool slightly before serving.
Serving
  1. Drizzle generously with hollandaise sauce before enjoying!

Notes

Serve with fresh fruit, crispy hash browns, or a green salad for a complete brunch experience. Great leftovers; refrigerate for 3-4 days or freeze for up to 3 months.