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Eggs Benedict Casserole

Irresistible Eggs Benedict Casserole for Effortless Brunch Bliss

This Eggs Benedict Casserole is an effortless brunch dish that brings all the beloved flavors of the classic recipe to your table.
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Prep Time 30 minutes
Cook Time 45 minutes
Chill Time 8 hours
Total Time 9 hours 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Milk Whole, low-fat, or unsweetened almond milk can be used.
  • 8 large Eggs The main protein source for structure and fluffiness.
  • 3 pieces Green Onions Chopped.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt Adjust to taste.
  • 12 ounces Canadian Bacon Can substitute with cooked ham or turkey bacon.
  • 6 pieces English Muffins Day-old preferred.
  • 1/2 teaspoon Paprika For topping.
  • 1 package Hollandaise Sauce Mix Store-bought or homemade.
  • 1/4 cup Butter Used for the Hollandaise sauce.

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • Saucepan
  • whisk

Method
 

Step-by-Step Instructions for Eggs Benedict Casserole
  1. Grease a 9x13-inch baking dish and preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together milk, eggs, green onions, onion powder, and salt until blended.
  3. Layer half of the Canadian bacon in the dish, followed by the diced English muffins, then top with the remaining Canadian bacon.
  4. Pour the egg mixture evenly over the layers.
  5. Cover tightly with plastic wrap and refrigerate for at least 8 hours.
  6. Uncover, sprinkle with paprika, cover with aluminum foil, and bake for 30 minutes. Remove foil and bake for an additional 15 minutes.
  7. Prepare the Hollandaise sauce by heating milk and whisking in the sauce mix and butter until thickened.
  8. Let casserole cool for 5 minutes, slice into portions, and drizzle with Hollandaise sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 900mgPotassium: 350mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

For the best texture, use day-old muffins and chill the casserole overnight before baking.

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