This breakfast casserole gives you all the flavour of classic eggs benedict with a fraction of the fuss. Prepare it the day before to let the eggs soak in overnight and then bake it in the morning for a hassle-free brunch dish.

Yield: Serves 8.



  • 5 English muffins, halved
  • 3 cups frozen chopped broccoli, thawed
  • 8 slices bacon, cooked and crumbled
  • 4 hard-cooked large eggs, coarsely chopped
  • 1 cup shredded cheddar cheese
  • 3 large eggs
  • 2 tsp Dijon mustard
  • 1 tsp salt
  • 1/4 cup fresh lemon juice
  • 1 cup light cream (10%)
  • 1 cup milk (2%)
  • 2/3 cup chicken broth


  1. Preheat oven to 250°F.
  2. Place muffin halves in a rimmed baking sheet; bake until dry, about 40 - 45 minutes.
  3. Arrange muffin halves, cut side up, in a single layer in a greased 9x13 inch baking dish. Sprinkle evenly with broccoli, bacon, hard-cooked eggs and cheese.
  4. Whisk together eggs, mustard, salt and lemon juice. Whisk in cream, milk and broth. Pour mixture evenly over casserole. Cover and refrigerate overnight.
  5. Remove baking dish from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat oven to 350°F.
  6. Bake, uncovered, until mixture is set in centre, about 50 - 60 minutes.
Nutritional analysis per serving:

346 calories, 19.7 g fat, 20.2 g protein, 23.8 g carbohydrate, 3.8 g fibre, 736 mg sodium