Description
A delightful twist on the classic brunch dish, combining buttery hollandaise sauce, poached eggs, and Canadian bacon in an easy-to-make casserole, perfect for feeding a crowd.
Ingredients
- 1 pound Canadian bacon, diced
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups whole milk
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 teaspoons chopped fresh parsley
- 1 cup hollandaise sauce
Instructions
- Preheat your oven to 375°F (190°C) and coat a 9×13-inch baking dish with non-stick cooking spray.
- Evenly distribute half of the diced Canadian bacon across the bottom of the prepared baking dish.
- Scatter half of the English muffin pieces over the Canadian bacon layer.
- Repeat the process with the remaining Canadian bacon and English muffin pieces.
- In a large mixing bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until combined.
- Pour the egg mixture evenly over the layered Canadian bacon and English muffin pieces.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Remove the plastic wrap, sprinkle paprika over the top, and bake for 35 to 40 minutes or until the eggs are fully set.
- Once baked, drizzle with warm hollandaise sauce and garnish with chopped parsley before serving.
Notes
Chill overnight for the best texture. Use fresh ingredients for optimal flavor. Feel free to personalize the recipe by swapping ingredients.
- Prep Time: 120 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American