Go Back
–+ servings
Eggs Benedict Casserole

Decadent Eggs Benedict Casserole for Effortless Brunch Bliss

This Eggs Benedict Casserole is a magical brunch dish, combining toasted English muffins, savory Canadian bacon, and fluffy eggs topped with Hollandaise sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups milk whole or low-fat
  • 8 large eggs key ingredient
  • 3 medium green onions chopped
  • 1 teaspoon onion powder for flavor
  • 1 teaspoon salt to taste
  • 12 ounces Canadian bacon diced
  • 6 English muffins diced preferably day-old
  • ½ teaspoon paprika for color and flavor
For the Hollandaise Sauce
  • 1 cup Hollandaise Sauce Mix for ease
  • ¼ cup butter for richness

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Prepare the Baking Dish: Grease a 9x13-inch baking dish with butter or non-stick spray.
  2. Make the Egg Mixture: Whisk together milk, eggs, green onions, onion powder, and salt in a large mixing bowl.
  3. Assemble Casserole: Layer Canadian bacon, English muffins, and then pour the egg mixture over everything.
  4. Chill the Casserole: Cover and place in the refrigerator for at least 8 hours.
  5. Bake: Preheat oven to 375°F (190°C) and bake for 30 minutes covered, then uncover and bake for an additional 15 minutes.
  6. Make Hollandaise Sauce: Combine milk and Hollandaise mix in a saucepan, add butter, and whisk until thickened.
  7. Slice and Serve: Slice into portions and drizzle with Hollandaise sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 220mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Use day-old muffins for better custard absorption. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!