Description
Eggs Benedict Casserole Bake is a rich, comforting brunch dish made with English muffins, Canadian bacon, and a creamy egg custard, finished with warm hollandaise sauce. It’s the perfect make-ahead recipe for weekends, holidays, or feeding a hungry crowd without stress.
Ingredients
-
12 oz Canadian bacon, diced
-
6 English muffins, cut into bite-size pieces
-
8 large eggs
-
2 cups whole milk
-
1 tsp onion powder
-
1 tsp garlic powder
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika
-
1 cup hollandaise sauce, warmed (homemade or store-bought)
-
2 tbsp fresh parsley, chopped
Instructions
-
Lightly grease a 9×13-inch baking dish with cooking spray.
-
Spread half of the diced Canadian bacon evenly over the bottom of the dish.
-
Add half of the English muffin pieces over the bacon.
-
Repeat layers with the remaining bacon and English muffins.
-
In a large bowl, whisk together eggs, milk, onion powder, garlic powder, salt, and black pepper until fully combined.
-
Pour the egg mixture evenly over the layered ingredients. Gently press down any dry muffin pieces so they absorb the liquid.
-
Cover and refrigerate for at least 2 hours or overnight.
-
Preheat oven to 375°F (190°C). Remove cover, sprinkle paprika over the top, and bake for 35–40 minutes, until set and golden.
-
Let rest for 5 minutes. Drizzle with warm hollandaise sauce and garnish with fresh parsley before serving.
Notes
This casserole is best when prepared the night before.
Warm the hollandaise gently to avoid separation.
Leftovers keep well refrigerated for up to 3 days.
Add hollandaise just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 260 mg