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Eggs Benedict Casserole

Heavenly Eggs Benedict Casserole for Effortless Brunch Bliss

This Eggs Benedict Casserole combines fluffy eggs, Canadian bacon, and creamy Hollandaise for a deliciously easy brunch.
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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
  • 8 units Eggs The foundation of the dish, contributing protein and a light texture.
  • 2 cups Milk Enhances creaminess and helps bind the egg mixture.
  • 12 ounces Canadian Bacon Adds a savory depth; choose a high-quality brand for the best flavor.
  • 6 units English Muffins Key to the classic texture; day-old muffins are better.
  • 3 units Green Onions Imparts a fresh, mild onion flavor.
  • 1 teaspoon Onion Powder Boosts overall flavor; alternative if fresh onions are not available.
  • 1/2 teaspoon Paprika Adds color and a subtle warmth to the dish.
  • 1 cup Hollandaise Sauce The creamy finish is essential; opt for homemade for richness.
For Serving
  • 4 cups Fresh Fruit Salad Provides a refreshing contrast to the richness.
  • 2 cups Roasted Asparagus A seasonal side that complements the flavors.
  • 4 cups Crispy Hash Browns A satisfying addition that rounds out the meal.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Medium saucepan

Method
 

Preparation Steps
  1. Grease a 9×13 inch baking dish with cooking spray or softened butter. Preheat your oven.
  2. In a large mixing bowl, whisk together 2 cups of milk, 8 eggs, 3 finely chopped green onions, 1 teaspoon onion powder, and 1 teaspoon salt until well blended.
  3. Layer half the Canadian bacon evenly, followed by crumbled English muffins and remaining bacon, then pour the egg mixture over the layers.
  4. Cover with plastic wrap or foil and refrigerate for at least 8 hours or overnight.
  5. Preheat your oven to 375°F (190°C), uncover the casserole, sprinkle with ½ teaspoon paprika, cover with aluminum foil, and bake for 30 minutes.
  6. Remove the foil and bake for an additional 15 minutes until set and golden brown.
  7. In a medium saucepan, whisk together 1 cup of milk, Hollandaise sauce mix, and ¼ cup of butter over medium heat while stirring continuously until thickens.
  8. Let the casserole cool for a few minutes, cut into 10 portions, and drizzle each slice with warm Hollandaise sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 24gProtein: 17gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 260mgSodium: 850mgPotassium: 220mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 3mgCalcium: 250mgIron: 2mg

Notes

Use day-old English muffins for the best texture. Chill overnight for enhanced flavors and cover with foil while baking to maintain moisture.

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