Description
A simple baked casserole version of Eggs Benedict.
Ingredients
Scale
- 6 slices bread, cubed
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Canadian bacon, chopped
- 1 cup shredded Swiss cheese
- 1/4 cup butter, melted
- Hollandaise sauce, for serving
Instructions
- Grease a 9×13 inch baking dish.
- Arrange bread cubes evenly in the bottom of the dish.
- Scatter Canadian bacon over the bread.
- In a bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture over the bread and bacon.
- Sprinkle Swiss cheese over the top.
- Drizzle melted butter evenly over the cheese layer.
- Cover the dish and refrigerate for at least 1 hour, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit.
- Bake uncovered for 40 to 45 minutes, or until the casserole is set and lightly browned.
- Let the casserole rest for 5 minutes before cutting.
- Serve warm with Hollandaise sauce.
Notes
- You can prepare the entire casserole, except the final baking, the day before.
- Use sourdough bread for a slightly tangier flavor.
- For a richer taste, use half-and-half instead of milk.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 20
- Cholesterol: 180
Keywords: Eggs Benedict Casserole, baked eggs, breakfast casserole, brunch recipe, Canadian bacon, Swiss cheese