Eggs Benedict Casserole Recipe
This Eggs Benedict Casserole is a delightful twist on the classic brunch favorite, combining layers of Canadian bacon, English muffins, and a rich egg custard baked to perfection. Topped with a creamy homemade hollandaise sauce and garnished with chives and paprika, this make-ahead casserole is perfect for a crowd and easy to prepare the night before.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 15 minutes (including overnight refrigeration)
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Casserole:
- Cooking spray
- 2 cups milk or half and half
- 8 eggs
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
- 6 English muffins, cut into 1” cubes
- 12 ounces Canadian bacon or ham, chopped
- Chives or green onions, for garnish
- Paprika, for garnish
For the Sauce:
- 1 (0.9 oz) package Knorr’s Hollandaise Sauce mix
- 1 cup milk
- 1/2 cup butter
Instructions
- Prepare the egg mixture: In a medium bowl, whisk together the 8 eggs, 2 cups of milk, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon fresh ground black pepper until well combined. Set aside.
- Prepare the casserole dish: Spray a 9×13-inch casserole dish with cooking spray to prevent sticking.
- Layer the ingredients: Scatter half of the chopped Canadian bacon evenly over the bottom of the casserole dish. Next, place the cubed English muffins in an even layer on top of the bacon. Spread the remaining Canadian bacon over the muffin cubes.
- Add the egg mixture: Pour the prepared egg mixture evenly over the layered ingredients, ensuring everything is covered.
- Refrigerate overnight: Cover the casserole dish tightly with plastic wrap and place it in the refrigerator overnight to allow the flavors to meld and the bread to soak up the egg custard.
- Bake the casserole: The next morning, remove the plastic wrap and let the dish sit at room temperature while you preheat the oven to 375°F (190°C). Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and continue baking for an additional 15 minutes or until a knife inserted into the center comes out clean.
- Prepare the hollandaise sauce: While the casserole bakes, prepare the hollandaise sauce according to the package instructions, using 1 cup of milk and 1/2 cup of butter.
- Serve: Once the casserole is done, pour the warm hollandaise sauce evenly over the top. Garnish with chopped chives or green onions and a sprinkle of paprika for color and flavor. Serve immediately for a delicious brunch treat.
Notes
- You can substitute Canadian bacon with ham or turkey for variation.
- For a richer custard, use half and half instead of milk.
- This casserole can be prepared up to 24 hours in advance, making it perfect for holiday breakfasts.
- Make sure to cover the casserole while baking to keep it moist and unveil it towards the end to brown the top.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Keywords: Eggs Benedict Casserole, Breakfast Casserole, Brunch Recipe, Make-Ahead Breakfast, Hollandaise Sauce, Canadian Bacon Casserole
Find it online: https://cheflenacooks.com/eggs-benedict-casserole-recipe/
