Description
A simple and stress-free twist on classic Eggs Benedict, perfect for brunch gatherings.
Ingredients
Scale
- 4 English muffins, chopped
- 8 oz Canadian bacon (or ham or turkey)
- 8 large eggs
- 2 cups milk
- 1 cup shredded cheese
- 1/2 cup butter
- 2 tbsp lemon juice
- 1/4 tsp paprika
- Hot sauce, to taste
- Salt and pepper, to taste
- Chopped green onions and chives, for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Chop English muffins into bite-sized pieces and scatter them in the bottom of a baking dish.
- Layer Canadian bacon over the muffins.
- In a bowl, whisk together eggs, milk, salt, and pepper, then pour over the muffin and bacon mixture.
- Cover and refrigerate overnight.
- In the morning, melt butter, mix with lemon juice and egg yolks, then pour over the casserole.
- Sprinkle with cheese and paprika.
- Bake for about 40 minutes, or until bubbly and golden.
- Let cool slightly before serving.
Notes
Serve with extra hollandaise on the side if desired. Great for leftovers, reheat in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 220mg