Eggs Benedict Casserole Bake Recipe
A delicious and comforting Eggs Benedict Casserole Bake featuring layers of Canadian bacon and English muffins soaked in a seasoned egg mixture, baked to golden perfection and topped with warm hollandaise sauce and fresh parsley. Perfect for brunch gatherings or a hearty breakfast.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 2 hours 55 minutes (including chilling time; best if chilled overnight)
- Yield: 6 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 pound Canadian bacon, diced
- 6 English muffins, split and cut into 1-inch pieces
- 8 large eggs
- 2 cups whole milk
Seasonings
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Garnish & Sauce
- 2 teaspoons chopped fresh parsley
- 1 cup hollandaise sauce
Instructions
- Prepare Baking Dish: Coat a 9×13-inch baking dish with non-stick cooking spray and set aside to prevent the casserole from sticking during baking.
- Layer Ingredients: Distribute half of the diced Canadian bacon evenly in the bottom of the prepared baking dish. Scatter half of the English muffin pieces over the Canadian bacon layer. Repeat with the remaining Canadian bacon and English muffin pieces to create two even layers.
- Mix Egg Mixture: In a large bowl, whisk together the eggs, whole milk, onion powder, salt, garlic powder, and black pepper until fully combined, ensuring the seasoning is evenly dispersed.
- Combine and Chill: Evenly pour the egg mixture over the layered Canadian bacon and English muffin pieces in the baking dish. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the muffins to soak and flavors to meld for optimal texture.
- Preheat Oven: About 20 minutes before baking, preheat the oven to 375°F (190°C) to ensure a consistent cooking temperature.
- Bake Casserole: Remove the plastic wrap from the baking dish. Sprinkle paprika evenly over the top for color and flavor. Bake uncovered in the preheated oven for 35 to 40 minutes until the eggs are fully set and the surface is golden brown.
- Prepare Sauce: While the casserole bakes, heat the hollandaise sauce according to package instructions or prepare your homemade version until warm but not boiling.
- Serve: Remove the casserole from the oven and let it cool for a few minutes. Drizzle the warm hollandaise sauce over the top and garnish with fresh chopped parsley. Serve immediately for a delicious brunch or breakfast meal.
Notes
- For best flavor and texture, refrigerate the casserole overnight before baking.
- Use day-old English muffins for better absorption of the egg mixture.
- Hollandaise sauce can be homemade or store-bought depending on preference and time.
- Make sure the eggs are fully set before removing from the oven to avoid a runny center.
- Can be reheated gently in the oven or microwave; hollandaise sauce is best added fresh before serving.
Keywords: eggs benedict casserole, breakfast casserole, baked eggs benedict, Canadian bacon casserole, brunch recipe, hollandaise sauce casserole
Find it online: https://cheflenacooks.com/eggs-benedict-casserole-bake-recipe/
