Description
Treat yourself to an effortless brunch winner: layers of toasted English muffins, salty Canadian bacon, and a custardy egg mixture finished with hollandaise. It’s great for guests or a weekend feast.
Ingredients
Scale
- 12 large eggs
- 3 cups whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for a gentle heat)
- 1 teaspoon Dijon mustard
- 8 English muffins, each cut into quarters
- 8 ounces Canadian bacon or your favorite ham, sliced or chopped
- 2 cups shredded cheddar cheese
- 1 cup hollandaise sauce (store-bought or homemade)
- Chopped chives or parsley, for finishing
Instructions
- Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk the eggs with the milk, salt, black pepper, cayenne, and Dijon until smooth and slightly frothy.
- Scatter the English muffin pieces evenly across the prepared dish. Top with the Canadian bacon.
- Pour the egg mixture over the bread and meat so everything soaks up the custard. Evenly sprinkle the shredded cheddar over the top.
- Cover the pan with foil and bake for 30 minutes. Remove the foil and return the bake to the oven for 15–20 more minutes, until the center is set and the surface turns golden.
- Let the casserole rest a few minutes, then spoon the hollandaise over each serving and sprinkle with chopped chives or parsley.
Notes
- Make-Ahead & Swaps
- Make ahead: Assemble the casserole the night before, cover, and refrigerate. When ready to bake, add ~10–15 extra minutes to the cook time if baking straight from cold.
- Swap-ins: Use sausage, smoked salmon, or turkey bacon instead of Canadian bacon. Try Gruyère or Monterey Jack in place of cheddar. Stir in sautéed spinach, mushrooms, or roasted peppers for a veggie boost.
- Storage
- Refrigerate leftovers in an airtight container for up to 3–4 days. Rewarm portions in a 350°F oven (covered) until heated through, or microwave in short bursts.
Nutrition
- Calories: 420
- Fat: 25g
- Carbohydrates: 30g
- Protein: 26g