Deliciously Easy Eggs Benedict Casserole Recipe

Ingredients

Main Ingredients

• 6 English muffins, cubed
• 12 slices Canadian bacon
• 8 large eggs, plus 4 for topping

Custard & Sauce

• 2 cups whole milk
• 2 tablespoons all‑purpose flour
• 1/2 cup unsalted butter, melted
• 1 tablespoon lemon juice

Cheese & Seasonings

• 1 cup sharp cheddar, shredded
• 1/2 cup Gruyère, shredded
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh chives, finely chopped

Instructions

Assembling the Casserole

1. Layer Muffins. Spread the toasted muffin cubes evenly in a greased 9×13‑inch baking dish, creating a uniform base that will absorb the custard without becoming mushy.
2. Add Bacon. Arrange the 12 slices Canadian bacon over the muffins, overlapping slightly. The bacon’s fat will melt into the custard, imparting smoky depth.
3. Pour Custard. Gently pour the warm cheese‑infused custard over the muffin‑bacon layers, ensuring every corner is covered. The custard will seep into the cubes, binding everything together.
4. Crack Eggs. Using a spoon, create six shallow wells in the custard and crack 8 large eggs into them. The wells keep the eggs from spreading and allow them to set beautifully.
5. Bake. Place the dish in the preheated oven and bake for 20‑25 minutes, or until the egg whites are set and the yolks are still slightly runny (or longer for fully cooked yolks). The top should be lightly golden.