Description
This Eggs Benedict Casserole is a delicious, make-ahead twist on the classic brunch favorite. Loaded with toasted English muffins, savory Canadian bacon, fluffy eggs, and topped with creamy hollandaise sauce, it’s perfect for holidays, brunch gatherings, or weekend breakfasts.
Ingredients
Scale
- 6 English muffins, split and cut into cubes
- 12 oz Canadian bacon, chopped
- 8 large eggs
- 2 cups milk
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 packet hollandaise sauce mix (or homemade)
- 1 cup milk (for sauce mix)
- 1/4 cup butter
- Fresh chives, chopped
- Paprika
Instructions
- Grease a 9×13-inch baking dish. Add the cubed English muffins and chopped Canadian bacon.
- In a large bowl, whisk together eggs, milk, onion powder, salt, and pepper.
- Pour the egg mixture evenly over the muffins and bacon. Cover and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 375°F (190°C).
- Bake uncovered for 35–40 minutes, or until the center is set and the top is lightly golden.
- Prepare the hollandaise sauce according to package directions (or make homemade).
- Pour warm hollandaise sauce over the baked casserole.
- Garnish with chives or paprika if desired. Serve warm.
Notes
- This casserole can be prepared a day in advance.
- Feel free to substitute ham or sausage for Canadian bacon.
- Adjust seasoning to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 300mg
Keywords: Eggs Benedict Casserole, brunch, eggs, casserole