Description

This Eggs Benedict Casserole is a delicious twist on the classic breakfast favorite. Combining the rich flavors of eggs, Canadian bacon, and cheddar cheese with the soft texture of cubed English muffins, this baked casserole is perfect for a hearty brunch or a family breakfast that serves eight. Topped with fresh chives, it offers a satisfying blend of creamy, savory, and slightly spicy notes from the Dijon mustard and cayenne pepper.

Ingredients

Scale

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

Other 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 ensure it reaches the proper temperature before baking the casserole.
Mix egg ingredients: In a large bowl, whisk together the eggs, milk, salt, black pepper, cayenne pepper, and Dijon mustard until fully combined and smooth.
Add muffins and bacon: Stir the cubed English muffins and chopped Canadian bacon into the egg mixture, making sure the bread soaks up the mixture evenly.
Prepare the baking dish: Grease a 9×13 inch baking dish to prevent sticking, and then pour the entire mixture into the dish, spreading it out evenly.
Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole to create a golden, melty crust when baked.
Bake the casserole: Place the dish in the preheated oven and bake for 45-50 minutes, or until the casserole is fully set and golden brown on top.
Cool and garnish: Remove the casserole from the oven and let it cool a few minutes before serving. Garnish with chopped fresh chives to add freshness and color.

Notes

The cayenne pepper adds a subtle kick; you can adjust or omit based on personal spice preference.
For extra creaminess, consider adding a splash of heavy cream instead of milk.
Leftover casserole can be refrigerated and reheated for a quick breakfast the next day.
For a gluten-free option, substitute English muffins with gluten-free bread cubes.
This dish pairs well with fresh fruit or a light green salad for a balanced meal.