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Eggs Benedict Casserole

Irresistible Eggs Benedict Casserole for Effortless Brunch Magic

Experience the delight of Eggs Benedict Casserole with this make-ahead recipe that saves time and is perfect for brunch gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 8 hours
Total Time 9 hours 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups milk Almond milk works for dairy-free version.
  • 8 large eggs Best not to substitute.
  • 10 ounces Canadian bacon Can swap with cooked ham or turkey bacon.
  • 6 whole English muffins Day-old works best.
  • 4 tablespoons green onions Chopped; chives can be substituted.
  • 1 teaspoon onion powder Feel free to omit.
  • 1 teaspoon salt
  • 1 teaspoon paprika Cayenne can substitute.
  • 1 packet Hollandaise Sauce Mix Choose gluten-free if necessary.
  • 1/2 cup butter Olive oil can substitute.
For the Hollandaise Sauce
  • 1 cup milk Any milk variety can be used.
  • 1 packet Hollandaise Sauce Mix

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • Whisk
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. Prepare the Baking Dish: Grease a 9×13-inch baking dish with cooking spray or butter. Preheat your oven to 375°F.
  2. Make Egg Mixture: In a large mixing bowl, whisk together 2 cups of milk, 8 eggs, chopped green onions, onion powder, and salt until well combined.
  3. Assemble Casserole: Layer half of the diced Canadian bacon, add all of the diced English muffins, top with remaining bacon and pour the egg mixture.
  4. Chill: Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  5. Bake: Preheat the oven to 375°F, uncover, sprinkle paprika on top, cover with foil, and bake for 30 minutes, then remove foil and bake for an additional 15 minutes.
  6. Make Hollandaise Sauce: In a saucepan, combine 1 cup of milk with hollandaise sauce mix and butter over medium heat, whisk until thickened.
  7. Slice and Serve: Slice into 10 portions, serve warm with hollandaise sauce drizzled on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 220mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 20mgIron: 10mg

Notes

Use day-old muffins to prevent sogginess and chill overnight for best results. Bake uncovered during the last 15 minutes for a crispy top.

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