Eggs Benedict Casserole Recipe

Introduction

Eggs Benedict Casserole is a comforting twist on the classic brunch favorite, combining layers of Canadian bacon, English muffins, and a rich egg mixture baked to perfection. Topped with a creamy homemade hollandaise sauce, this dish is perfect for serving a crowd or enjoying leftovers throughout the week.

Ingredients

• Cooking spray
• 2 cups milk (for casserole)
• 8 large eggs
• 3 stalks green onions, chopped
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¾ pound Canadian bacon, cut into ½-inch dice
• 6 English muffins, cut into ½-inch dice
• ½ teaspoon ground paprika
• 1 cup milk (for hollandaise sauce)
• 1 (0.9 ounce) package Hollandaise sauce mix
• ¼ cup butter

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray.
2. Step 2: In a large bowl, whisk together 2 cups milk, eggs, chopped green onions, onion powder, and salt until well combined. Set this egg mixture aside.
3. Step 3: Layer half of the diced Canadian bacon evenly in the bottom of the prepared baking dish, then add a layer of the diced English muffins on top.
4. Step 4: Add the remaining Canadian bacon over the bread layer, then pour the egg mixture evenly over everything. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight.
5. Step 5: Remove the casserole from the refrigerator. Sprinkle the top with ground paprika and cover with aluminum foil.
6. Step 6: Bake in the preheated oven for about 30 minutes until the eggs are mostly set. Remove the foil and bake for an additional 15 minutes until fully set.
7. Step 7: Meanwhile, prepare the hollandaise sauce by whisking 1 cup milk and the hollandaise sauce mix in a saucepan over medium heat. Add butter and cook, stirring frequently, until the mixture comes to a boil. Lower heat to medium-low and simmer for about 1 minute, stirring constantly until thickened.
8. Step 8: Once the casserole is done, slice it into 10 pieces and serve each portion with a drizzle of the warm hollandaise sauce on top.

Tips & Variations

• For extra flavor, use freshly chopped chives or parsley instead of green onions.
• Substitute turkey bacon or smoked ham if you prefer a different protein.
• Try adding shredded cheese, such as cheddar or gruyere, into the egg mixture for a richer casserole.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The hollandaise sauce is best served fresh but can be gently reheated on the stovetop if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, the casserole actually benefits from resting overnight in the refrigerator as it allows the bread to soak up the egg mixture, resulting in a creamier texture.

Can I freeze the Eggs Benedict Casserole?

It’s best to freeze the casserole before baking. Assemble it as instructed, cover tightly with foil, and freeze for up to 1 month. When ready, bake directly from frozen, increasing the baking time by about 15-20 minutes. Avoid freezing the hollandaise sauce, as it does not freeze well.

Eggs Benedict Casserole Recipe

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4.7 from 146 reviews

This Eggs Benedict Casserole is a delicious and easy-to-make breakfast or brunch dish that combines the classic flavors of Eggs Benedict in a convenient baked casserole form. Featuring layers of Canadian bacon and English muffins soaked in a rich egg mixture, topped with a creamy homemade Hollandaise sauce, this casserole is perfect for feeding a crowd and can be prepared ahead of time.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 8 hours 60 minutes (including refrigeration time)
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Casserole:

• Cooking spray, for greasing
• 2 cups milk
• 8 large eggs
• 3 stalks green onions, chopped
• 1 teaspoon onion powder
• 1 teaspoon salt
• ¾ pound Canadian bacon, cut into ½-inch dice
• 6 English muffins, cut into ½-inch dice
• ½ teaspoon ground paprika

Hollandaise Sauce:

• 1 cup milk
• 1 (0.9 ounce) package Hollandaise sauce mix
• ¼ cup butter

Instructions

1. Prepare the baking dish: Grease a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Mix egg base: In a large bowl, whisk together the 2 cups of milk, 8 large eggs, chopped green onions, onion powder, and salt until fully combined. Set aside.
3. Layer ingredients: Place half of the diced Canadian bacon evenly in the prepared baking dish, then cover with half of the diced English muffins. Repeat layering with the remaining Canadian bacon.
4. Add egg mixture and refrigerate: Pour the egg mixture evenly over the layered bacon and muffins. Cover the baking dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the bread to soak up the liquid.
5. Preheat oven: When ready to bake, preheat the oven to 375°F (190°C). Remove the plastic wrap from the casserole.
6. Prepare for baking: Sprinkle the top of the casserole with ground paprika for added flavor and color, then cover the dish tightly with aluminum foil.
7. Bake covered: Bake in the preheated oven for about 30 minutes, or until the eggs are nearly set and the casserole is firm around the edges.
8. Bake uncovered: Remove the foil and continue baking for an additional 15 minutes until the eggs are fully set and the top is lightly browned.
9. Prepare Hollandaise sauce: While the casserole bakes, combine 1 cup milk and the Hollandaise sauce mix in a medium saucepan over medium heat. Stir frequently as you add the ¼ cup of butter. Bring to a boil, then reduce heat to medium-low and simmer, stirring constantly until thickened, about 1 minute.
10. Serve: Slice the casserole into 10 portions. Plate each piece and drizzle with warm Hollandaise sauce. Serve immediately and enjoy!

Notes

• Refrigerating the casserole overnight helps the English muffins absorb the egg mixture, resulting in a custard-like texture.
• You can substitute Canadian bacon with cooked ham or smoked turkey if desired.
• For extra flavor, try adding shredded cheddar or Swiss cheese between the layers.
• Hollandaise sauce mix is a convenient shortcut, but homemade Hollandaise can be used for a richer, fresher taste.
• This casserole can be prepared ahead and baked fresh on the day of serving.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.

Keywords: Eggs Benedict casserole, breakfast casserole, brunch recipe, baked eggs benedict, Canadian bacon casserole, hollandaise sauce casserole