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Eggs Benedict Casserole Bake Recipe

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★★★★★

4.9 from 379 reviews

This Eggs Benedict Casserole Bake is a delicious and convenient twist on the classic brunch favorite. Layers of diced Canadian bacon and English muffin pieces are baked together with a rich mixture of eggs and milk, resulting in a creamy, savory bake topped with warm hollandaise sauce and fresh parsley. Ideal for feeding a crowd, this casserole can be prepared ahead of time and baked fresh for a comforting, elegant breakfast or brunch.

Ingredients

Scale

Meat and Bread

  • 1 pound Canadian bacon, diced
  • 6 English muffins, split and cut into 1-inch pieces

Egg Mixture

  • 8 large eggs
  • 2 cups whole milk
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Toppings and Garnishes

  • 1/4 teaspoon paprika
  • 2 teaspoons chopped fresh parsley
  • 1 cup hollandaise sauce

Instructions

  1. Prepare Baking Dish: Coat a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and set it aside for layering.
  2. First Layer: Evenly distribute half of the diced Canadian bacon across the bottom of the prepared baking dish for the first savory layer.
  3. Add English Muffins: Scatter half of the English muffin pieces evenly over the Canadian bacon layer to add texture and absorb the egg mixture.
  4. Repeat Layers: Add the remaining Canadian bacon and English muffin pieces in even layers over the first, building a hearty casserole base.
  5. Make Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until the mixture is smooth and fully combined.
  6. Pour Egg Mixture: Pour the egg mixture evenly over the layered Canadian bacon and English muffin pieces in the baking dish, ensuring full coverage.
  7. Chill: Cover the baking dish tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld and the bread to soak up the egg mixture fully.
  8. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
  9. Add Paprika and Bake: Remove the plastic wrap, sprinkle paprika evenly over the top for color and flavor, and bake in the preheated oven for 35 to 40 minutes until the eggs are fully set and the surface is golden brown.
  10. Warm Hollandaise Sauce: Heat the hollandaise sauce according to package or homemade instructions until warm and ready to serve.
  11. Finish and Serve: Take the casserole out of the oven and allow it to cool slightly. Drizzle warm hollandaise sauce over the top and garnish with fresh chopped parsley before serving to enhance flavor and presentation.

Notes

  • For best results, let the casserole chill overnight to fully absorb the egg mixture, which improves texture and flavor.
  • You can substitute turkey bacon or ham for Canadian bacon if preferred.
  • Use day-old English muffins for better absorption and texture.
  • Hollandaise sauce can be homemade or store-bought for convenience.
  • Leftovers can be refrigerated and reheated gently in the oven or microwave.

Keywords: Eggs Benedict, Casserole, Breakfast Bake, Brunch Recipe, Canadian Bacon, Hollandaise Sauce

Find it online: https://leofoster.com/eggs-benedict-casserole-bake-recipe/