Description
A delightful casserole that transforms classic Eggs Benedict into an effortless dish, perfect for brunch gatherings.
Ingredients
Scale
- 340 g English muffins, split and cubed
- 450 g Canadian bacon or smoked ham, diced
- 200 g sharp white cheddar cheese, shredded
- 480 ml half and half or heavy cream
- 8 large eggs
- Spices: fine sea salt, freshly ground black pepper, ground mustard powder, granulated garlic, onion powder, dried thyme, nutmeg
- 2 tbsp unsalted butter
- Hollandaise sauce, homemade or mix
- Fresh chives or flat-leaf parsley, for garnish
Instructions
- Prepare the Muffins: Spread the English muffin cubes on a baking sheet to dry out overnight or toast lightly.
- Grease the Dish: Lightly coat your baking dish with cooking spray.
- Layer the Ingredients: Arrange half the muffins, ham, and cheese in the dish, then repeat layers.
- Prepare the Custard: Whisk together half and half, eggs, and spices until smooth.
- Pour & Soak: Pour custard over the layered ingredients, pressing the muffins down. Cover and refrigerate overnight.
- Preheat & Bake: Preheat the oven to 175°C. Bake covered with foil for 30 minutes.
- Uncover & Finish Baking: Remove foil and bake an additional 15-20 minutes until golden brown.
- Prepare the Hollandaise as per instructions.
- Garnish & Serve: Drizzle with hollandaise sauce and sprinkle with chives or parsley before serving.
Notes
Make ahead tips: The casserole can be prepared the night before for an easy brunch. Experiment with different proteins and cheeses to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg