Eggs Benedict Casserole
This Eggs Benedict Casserole transforms the classic brunch favorite into an easy, make-ahead dish. Layers of toasted English muffins, savory Canadian bacon, and fluffy eggs are baked together and topped with a rich Hollandaise sauce. Perfect for holidays, gatherings, or a special weekend breakfast.
Ingredients
Casserole:
- 2 cups milk
- 8 large eggs
- 3 stalks green onions chopped
- 1 tsp onion powder
- 1 tsp salt
- ¾ lb Canadian bacon diced
- 6 English muffins diced
- ½ tsp paprika
Hollandaise Sauce:
- 1 cup milk
- 1 0.9 oz packet Hollandaise sauce mix
- ¼ cup butter
Instructions
- Grease a 9×13 baking dish.
- Whisk together milk, eggs, green onions, onion powder, and salt.
- Layer half the bacon, all muffins, then remaining bacon. Pour egg mix over.
- Cover and chill overnight.
- Bake at 375°F: 30 mins covered, 15 mins uncovered.
- Prepare sauce while baking. Simmer milk + mix + butter until thickened.
- See full steps with tips & photos → https://p4pd.org/eggs-benedict-casserole-a-brunch-favorite-made-easy/
Notes
- For added flavor, consider toasting the English muffin pieces before assembling the casserole.
- You can substitute Canadian bacon with ham or cooked sausage if desired.
- To make the dish vegetarian, omit the meat and add sautéed vegetables like spinach, mushrooms, or bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.