Description
Eggs Benedict Casserole turns the classic brunch favorite into an easy baked dish with English muffins, Canadian bacon, eggs, and a rich hollandaise-style finish, making it perfect for holidays, weekend breakfasts, or feeding a crowd without the hassle of poaching eggs.
Ingredients
6 English muffins
12 ounces Canadian bacon
8 large eggs
2 cups whole milk
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped chives
1 packet hollandaise sauce mix
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons melted butter
Extra chives for garnish
Instructions
1. Grease a 9×13-inch baking dish.
2. Cut the English muffins into bite-size pieces and spread half in the dish.
3. Add half of the chopped Canadian bacon over the muffins, then repeat with the remaining muffins and bacon.
4. In a large bowl, whisk together the eggs, milk, onion powder, garlic powder, paprika, salt, pepper, and chopped chives.
5. Pour the egg mixture evenly over the layered muffins and bacon.
6. Cover the dish and refrigerate for at least 4 hours or overnight.
7. Preheat the oven to 375°F.
8. Bake uncovered for 40 to 45 minutes, until the center is set and the top is lightly golden.
9. Prepare the hollandaise sauce mix according to the package directions.
10. Stir the Dijon mustard, lemon juice, and melted butter into the prepared sauce.
11. Let the casserole rest for 5 to 10 minutes after baking.
12. Spoon the warm sauce over the casserole, garnish with extra chives, and serve.
Notes
Letting the casserole chill overnight gives the best texture and flavor.
For cleaner slices, allow the casserole to rest before serving.
Keep the sauce separate until serving so it stays smooth and glossy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 4g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 215mg
Keywords: eggs benedict casserole, breakfast casserole, brunch casserole, make-ahead breakfast