Ingredients
The Base
- 6 English muffins, cubed
- 12 large eggs
- 2 cups milk
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
The Filling
- 8 oz Canadian bacon, chopped
- 1/4 cup fresh chives, chopped
- Hollandaise sauce, for serving
Instructions on the next page 👇👇
Directions
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In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, and black pepper until well combined. This mixture will form the custard that brings everything together, creating a tremendous texture throughout the casserole.
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Place the cubed English muffins and chopped Canadian bacon into a generously greased baking dish. Ensure they are evenly distributed for a balanced flavor in each bite.
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Pour the egg mixture over the top of the muffins and bacon, making sure all pieces are well soaked. Give the dish a gentle stir if necessary to ensure all ingredients are coated with that tremendous eggy goodness.
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Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight. This step is crucial as it allows the flavors to meld together and the muffins to absorb the egg mixture.
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Preheat your oven to 350°F (175°C) the next day. The excitement builds as the aromas of your upcoming dish start to fill your kitchen.
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Bake uncovered for 30-35 minutes, or until the top is golden brown and the casserole is set. Your kitchen will soon echo with the wonderful scent of breakfast as it bakes.
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Serve warm, drizzled generously with hollandaise sauce and garnished with fresh chives for a pop of color and flavor. Each serving will be met with smiles and satisfied sighs.
Continue reading on the next page 👇👇