Description
A comforting Eggs Benedict casserole that brings classic brunch flavors together in one easy, oven-baked dish with toasted English muffins, savory sausage, creamy eggs, and rich hollandaise sauce.
Ingredients
6 English muffins, split and toasted
8 large eggs
2 cups milk
1 tsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1 cup diced beef sausage
1 cup shredded Swiss or cheddar cheese
Fresh chives or parsley (optional)
3 large egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted
Salt and cayenne pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Arrange toasted English muffins cut-side up in the dish and scatter diced beef sausage evenly over them.
- In a bowl, whisk together whole eggs, milk, Dijon mustard, salt, and black pepper.
- Pour the egg mixture over the muffins, pressing gently so the liquid is absorbed.
- Sprinkle shredded cheese evenly on top.
- Cover with foil and bake for 30 minutes, then uncover and bake for another 15 minutes until set and lightly golden.
- Meanwhile, whisk egg yolks and lemon juice until pale, then slowly whisk in melted butter until thick and creamy.
- Season hollandaise with salt and cayenne pepper to taste.
- Drizzle hollandaise over the casserole just before serving and garnish with herbs if desired.
Notes
Toasting the English muffins helps prevent a soggy texture.
The casserole can be assembled the night before and baked the next day.
Freeze leftovers without hollandaise and add fresh sauce after reheating.
Vegetables like spinach or mushrooms can be added for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 310 mg
