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Eggs Benedict Casserole

Irresistible Eggs Benedict Casserole for Effortless Brunches

A delightful make-ahead Eggs Benedict Casserole that combines poached eggs, savory Canadian bacon, and velvety Hollandaise, perfect for brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Refrigeration Time 8 hours
Total Time 9 hours
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 2 cups milk Almond milk can be used for a dairy-free version.
  • 3/4 lb Canadian bacon Substitute with ham or prosciutto if desired.
  • 1 cup English muffins (diced) Can be replaced with gluten-free bread for a GF option.
  • 4 large eggs Egg substitutes may work if needed.
For the Hollandaise Sauce
  • 1 oz Hollandaise sauce mix Consider preparing homemade Hollandaise for a fresh twist.
  • 1/4 cup butter Use vegan butter for a dairy-free alternative.
For Seasoning
  • 1/4 cup green onions (chopped) Other herbs like chives can be used for variation.
  • 1/2 tsp onion powder Can be replaced with garlic powder for a different taste.
  • Salt & pepper Adjust to your personal taste preferences.

Equipment

  • 9x13 inch baking dish
  • Mixing Bowl
  • whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Grease the baking dish with butter or cooking spray.
  2. In a large mixing bowl, whisk together the milk, eggs, chopped green onions, onion powder, and a pinch of salt.
  3. Layer half of the diced Canadian bacon evenly across the bottom of the greased baking dish.
  4. Evenly disperse the diced English muffins over the bacon layer.
  5. Sprinkle the remaining Canadian bacon over the diced muffins.
  6. Pour the custard mixture over the layered ingredients.
  7. Cover the baking dish tightly with plastic wrap and refrigerate overnight.
  8. Preheat your oven to 375°F (190°C) and bake the casserole covered for 30 minutes.
  9. Uncover and bake for an additional 15 minutes until golden brown and slightly crisp.
  10. Prepare the Hollandaise sauce in a saucepan by combining sauce mix with milk and butter over low heat.
  11. Serve the casserole warm drizzled with the Hollandaise sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Ensure muffins are thoroughly soaked in the custard overnight. Prepare Hollandaise sauce just before serving for best results.

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