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Eggs Benedict Casserole Recipe

Eggs Benedict Casserole Recipe
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★★★★★

5.2 from 22 reviews

This Eggs Benedict Casserole is a delicious, easy-to-make brunch favorite that combines classic eggs Benedict flavors layered in a hearty, baked casserole. Featuring Canadian bacon, English muffins, and a creamy homemade hollandaise sauce, this dish can be prepared the night before and baked fresh in the morning for a hassle-free, crowd-pleasing meal.

Ingredients

Scale

Casserole Ingredients

  • 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 Ingredients

  • 1 cup milk
  • 1 (0.9 oz) packet Hollandaise sauce mix
  • ¼ cup butter

Instructions

  1. Prepare baking dish: Grease a 9×13 inch baking dish thoroughly to prevent sticking and ensure easy serving.
  2. Mix egg base: In a large bowl, whisk together 2 cups of milk, 8 large eggs, chopped green onions, onion powder, and salt until well combined.
  3. Layer ingredients: Start layering the casserole by placing half of the diced Canadian bacon on the bottom, then layer all the diced English muffins evenly, followed by the remaining bacon on top. Pour the egg mixture evenly over the layers.
  4. Chill overnight: Cover the assembled casserole tightly with foil or plastic wrap and refrigerate overnight to allow flavors to meld and the bread to soak up the eggs.
  5. Bake the casserole: Preheat oven to 375°F (190°C). Bake the casserole covered for 30 minutes, then remove the cover and bake for an additional 15 minutes until the top is golden and the eggs are fully set.
  6. Prepare hollandaise sauce: While the casserole bakes, combine 1 cup milk, 1 packet hollandaise sauce mix, and ¼ cup butter in a saucepan. Simmer gently, stirring constantly until the sauce thickens smoothly.
  7. Serve: Slice the baked casserole into portions, drizzle each slice generously with warm hollandaise sauce, sprinkle with paprika, and serve immediately while warm.
  8. Additional tips: For best results, use day-old English muffins to prevent excessive sogginess and consider adding a pinch of cayenne pepper to the sauce for subtle heat.

Notes

  • Prepare the casserole the night before to save time on brunch day.
  • Use Canadian bacon as a leaner alternative to regular bacon.
  • Leftover casserole can be refrigerated and reheated with a quick zap in the microwave or oven.
  • For a vegetarian version, substitute Canadian bacon with sautéed mushrooms or spinach and use vegetarian hollandaise sauce mix.
  • Ensure eggs are fully cooked before serving to avoid any food safety concerns.

Nutrition

Keywords: Eggs Benedict Casserole, brunch recipe, baked eggs Benedict, Canadian bacon casserole, hollandaise sauce, easy brunch ideas

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