Description
A delightful baked casserole that combines the classic brunch flavors of English muffins, eggs, and hollandaise, perfect for any gathering.
Ingredients
Scale
- 8 English muffins, split
- 12 large eggs
- 3 cups milk
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup Canadian bacon, diced
- 1 cup shredded cheese (e.g., Gruyere or cheddar)
- Hollandaise sauce for serving
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a large baking dish.
- Tear the English muffins into bite-sized pieces and distribute them evenly in the baking dish.
- In a large bowl, whisk together the eggs, milk, cream, Dijon mustard, salt, and pepper.
- Stir in the diced Canadian bacon.
- Pour the egg mixture over the English muffins, ensuring every piece is soaked.
- Sprinkle the shredded cheese over the mixture.
- Bake for 40-45 minutes until set and golden brown.
- Let the casserole cool slightly before serving.
- Serve with hollandaise sauce and sprinkle with chopped parsley.
Notes
You can make this casserole the night before and bake it in the morning. Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 370mg