Baked Eggs Benedict Casserole Recipe

Start your day with this incredibly easy and delicious Baked Eggs Benedict Casserole! This make-ahead breakfast masterpiece combines all the flavors of Eggs Benedict – perfectly poached eggs, crispy bacon, and buttery English muffins – into one convenient, bake-and-serve casserole. Perfect for a crowd or a lazy weekend brunch.

Prep Time 15 mins
Cook Time 50 mins
Calories 320.2 kcal
Protein 27g
Rating 3.0 (2 Reviews)
Baked Eggs Benedict Casserole 25

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Eggs Benedict Casserole

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How to Make Baked Eggs Benedict Casserole

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. Butter 6 English muffins halves and place them in the prepared baking pan.
  3. Top the muffins with 6 slices of cooked bacon, crumbled.
  4. In a large bowl, whisk together 6 large eggs, 1/2 cup heavy cream, 1/4 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  5. Pour the egg mixture evenly over the bacon and English muffins, ensuring all the muffins are soaked.
  6. Cover the baking pan with aluminum foil.
  7. Bake for 45 minutes, or until the eggs are set and the casserole is heated through.
  8. Let stand for 5 minutes before serving. Garnish with fresh chives or parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

13g

Fat

30g

Carbs

6g

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