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Eggs Benedict Casserole Recipe

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★★★★★

4.6 from 780 reviews

This Eggs Benedict Casserole is a delicious and easy make-ahead brunch dish that combines classic Eggs Benedict flavors with a convenient casserole style. Featuring Canadian bacon, English muffins, and a creamy egg mixture topped with paprika and served with hollandaise sauce, it’s perfect for feeding a crowd or preparing in advance for a special breakfast or brunch gathering.

Ingredients

Scale

Egg Mixture

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

Main Ingredients

  • ¾ pound Canadian bacon, diced
  • 6 English muffins, diced

Toppings & Sauce

  • ½ teaspoon ground paprika
  • 1 cup milk (for hollandaise sauce)
  • 1 (0.9 oz) package hollandaise sauce mix
  • ¼ cup butter

Instructions

  1. Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy cleanup after baking.
  2. Make Egg Mixture: In a large bowl, whisk together 2 cups milk, 8 large eggs, chopped green onions, onion powder, and salt until fully combined and smooth.
  3. Layer Ingredients: In the greased baking dish, layer half of the diced Canadian bacon, then all of the diced English muffin pieces, followed by the remaining Canadian bacon pieces evenly distributed on top.
  4. Add Egg Mixture: Pour the prepared egg mixture evenly over the layered bacon and English muffins to ensure all pieces are soaked and will cook evenly.
  5. Refrigerate Overnight: Cover the dish tightly with plastic wrap or foil and refrigerate overnight (about 8 hours) to allow the flavors to meld and the bread to soak up the liquid.
  6. Preheat Oven & Add Paprika: The next day, preheat the oven to 375°F (190°C). Remove the casserole from the fridge and sprinkle ground paprika evenly on top for added color and flavor.
  7. Bake Covered: Cover the casserole with aluminum foil and bake for 30 minutes to cook the egg mixture gently without drying it out.
  8. Bake Uncovered: Remove the foil and bake for an additional 15 minutes to brown the top and ensure the casserole is fully cooked through.
  9. Prepare Hollandaise Sauce: While baking, prepare the hollandaise sauce according to the package instructions by combining 1 cup milk, the hollandaise sauce mix, and ¼ cup butter, heating and stirring until smooth and thickened.
  10. Serve: Once baked, remove the casserole from the oven, let it cool slightly, then serve warm topped with the prepared hollandaise sauce for a classic eggs benedict flavor in casserole form.

Notes

  • For best results, refrigerate overnight to allow the muffins to fully soak up the egg mixture.
  • You can substitute Canadian bacon with regular ham or turkey bacon if preferred.
  • If you don’t have a hollandaise sauce mix, you can make homemade hollandaise sauce from scratch for a fresher taste.
  • Use a sharp knife to cut and serve the casserole neatly.
  • This casserole can be prepared in advance and baked fresh on the day of serving.
  • Ensure casserole is cooked through by inserting a knife in the center to check whether the egg mixture has set.

Keywords: Eggs Benedict casserole, breakfast casserole, brunch recipe, make-ahead breakfast, Canadian bacon casserole, hollandaise sauce casserole

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