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Eggs Benedict Casserole

Eggs Benedict Casserole: Comfort Food Done Right

This Eggs Benedict Casserole transforms the classic brunch favorite into a make-ahead marvel, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces English Muffins day-old for best absorption
  • 8 ounces Canadian Bacon or substitute with ham or sausage
  • 8 large Large Eggs medium eggs work as well
  • 2 cups Whole Milk or half-and-half for richness
  • 1 teaspoon Salt adjust to taste
  • 1/2 teaspoon Ground Black Pepper or white pepper for milder flavor
  • 1 teaspoon Onion Powder optional
  • 2 cups Shredded Cheese (Cheddar/Swiss) or dairy-free cheese for lactose-free
  • 1 packet Hollandaise Sauce Mix homemade sauce elevates flavor
  • 1/2 cup Butter or olive oil for a lighter option

Equipment

  • oven
  • baking dish
  • mixing bowl
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Eggs Benedict Casserole
  1. Preheat your oven to 350°F (175°C). Gather ingredients and prepare your baking dish.
  2. Split the English muffins in half and cut each half into 1-inch pieces. Arrange them in a greased baking dish.
  3. Evenly sprinkle the chopped Canadian bacon over the muffins.
  4. In a large bowl, whisk together the eggs, milk, salt, pepper, onion powder, and cheese until creamy.
  5. Pour the egg mixture evenly over the muffin and bacon layers. Gently press down to saturate.
  6. Cover and refrigerate overnight to meld flavors and ensure muffins absorb the custard.
  7. Remove the cover and bake for 30 minutes covered with foil. Then uncover and bake for an additional 15 minutes.
  8. Let the casserole rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUCalcium: 300mgIron: 2mg

Notes

Use day-old muffins for best texture; chill overnight for optimal flavor. Cover while baking to prevent browning.

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