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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/eggs-benedict-casserole-recipe/