Eggs Benedict Casserole Recipe

Introduction

Eggs Benedict Casserole is a delicious twist on the classic brunch favorite, combining savory Canadian bacon and English muffins in a creamy egg custard. This make-ahead dish is perfect for feeding a crowd with minimal morning effort.

Ingredients

• 2 cups milk
• 8 large eggs
• 3 stalks green onions, chopped
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¾ pound Canadian bacon, diced
• 6 English muffins, diced
• ½ teaspoon ground paprika
• 1 cup milk
• 1 (0.9 oz) package hollandaise sauce mix
• ¼ cup butter

Instructions

1. Step 1: Grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: In a large bowl, whisk together 2 cups milk, eggs, green onions, onion powder, and salt until well combined.
3. Step 3: Layer half of the diced Canadian bacon in the bottom of the baking dish, then add all the diced English muffins, and top with the remaining bacon.
4. Step 4: Pour the egg mixture evenly over the layered ingredients.
5. Step 5: Cover the dish and refrigerate overnight to allow the flavors to meld.
6. Step 6: Preheat the oven to 375°F (190°C). Before baking, sprinkle the ground paprika evenly on top of the casserole.
7. Step 7: Cover the casserole with foil and bake for 30 minutes. Then uncover and bake for an additional 15 minutes until the casserole is set and lightly browned.

Tips & Variations

• Use regular ham or breakfast sausage instead of Canadian bacon for a different flavor.
• For extra richness, stir shredded cheese into the egg mixture before baking.
• Add fresh herbs like parsley or chives for a bright, fresh note.
• Prepare the hollandaise sauce separately to serve on top for a more traditional Eggs Benedict experience.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until heated through. The casserole can also be frozen before baking; thaw overnight in the refrigerator and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole without refrigerating overnight?

Yes, but refrigerating overnight helps the egg mixture fully soak into the bread and bacon, improving texture and flavor. If short on time, let it sit at least 30 minutes before baking.

How do I make the hollandaise sauce with the mix?

Use the package instructions for the hollandaise sauce mix along with 1 cup milk and ¼ cup butter, heating gently until thickened. Serve warm over the baked casserole if desired.

Eggs Benedict Casserole Recipe

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★★★★★

4.8 from 88 reviews

This Eggs Benedict Casserole is a delicious and convenient twist on the classic brunch favorite. Combining layers of Canadian bacon, toasted English muffins, and a rich egg mixture, it’s baked to perfection and topped with a creamy hollandaise sauce. Perfect for an easy make-ahead breakfast or brunch that your family and guests will love.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: Overnight refrigeration plus 1 hour
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Egg Mixture

• 2 cups milk
• 8 large eggs
• 3 stalks green onions, chopped
• 1 teaspoon onion powder
• 1 teaspoon salt

Layers

• ¾ pound Canadian bacon, diced
• 6 English muffins, diced
• ½ teaspoon ground paprika

Hollandaise Sauce

• 1 cup milk
• 1 (0.9 oz) package hollandaise sauce mix
• ¼ cup butter

Instructions

1. Prepare the baking dish: Grease a 9×13-inch baking dish thoroughly to prevent the casserole from sticking during baking.
2. Make the egg mixture: In a large bowl, whisk together 2 cups of milk, 8 large eggs, chopped green onions, onion powder, and salt until fully combined and smooth.
3. Assemble the layers: In the greased baking dish, layer half of the diced Canadian bacon first, then evenly spread all of the diced English muffins on top, followed by the remaining diced Canadian bacon.
4. Add the egg mixture: Pour the prepared egg mixture evenly over the layered ingredients in the baking dish, ensuring it covers everything well.
5. Chill overnight: Cover the dish with plastic wrap or foil and refrigerate overnight to allow the flavors to meld and the bread to soak up the egg mixture.
6. Preheat the oven and season: Remove the casserole from the fridge and preheat the oven to 375°F (190°C). Before baking, sprinkle the top with ground paprika for a subtle smoky flavor and color.
7. Bake covered: Cover the casserole with foil and bake for 30 minutes to let it cook through without drying out.
8. Finish baking uncovered: Remove the foil and bake uncovered for an additional 15 minutes to brown the top and ensure the casserole is set.
9. Prepare hollandaise sauce: While the casserole bakes, prepare the hollandaise sauce by combining 1 cup milk, the hollandaise sauce mix, and ¼ cup butter according to package instructions. Serve warm over casserole slices for that classic Eggs Benedict taste.

Notes

• This casserole can be prepared the night before, making it ideal for busy mornings or entertaining brunches.
• Use day-old English muffins for better texture and absorption of the egg mixture.
• To keep the casserole warm before serving, cover with foil and place in a warm oven (around 200°F) for up to 30 minutes.
• For a lighter version, substitute half-and-half or a lower-fat milk instead of whole milk, and reduce butter in the hollandaise sauce.

Keywords: Eggs Benedict casserole, brunch recipe, baked breakfast casserole, Canadian bacon casserole, English muffin casserole, hollandaise sauce