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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.

Ingredients

Scale

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

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