Description
Enjoy the classic flavors of Eggs Benedict in an easy-to-make, crowd-pleasing casserole. This decadent dish features layers of toasted English muffins, perfectly cooked eggs, and a rich, creamy hollandaise sauce for a truly indulgent brunch.
Ingredients
Scale
- 12 eggs
- 6 English muffins, split and toasted
- 2 cups hollandaise sauce, homemade or store-bought
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Arrange the toasted English muffin halves in a single layer in the prepared baking dish.
- Crack the eggs directly onto the muffins, being careful not to break the yolks.
- Pour the hollandaise sauce evenly over the eggs and muffins.
- Bake for 20-25 minutes, or until the eggs are set and the hollandaise is bubbly.
- Remove the casserole from the oven and garnish with the chopped chives and parsley.
- Season with salt and pepper to taste.
- Serve the Eggs Benedict Casserole warm, making sure each portion contains a muffin half, an egg, and a generous amount of hollandaise sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Eggs Benedict Casserole, brunch, casserole, eggs, hollandaise sauce