Eggs Benedict Casserole
A comforting and easy breakfast casserole that combines English muffins, Canadian bacon, eggs, and hollandaise sauce, perfect for make-ahead brunches or nourishing morning meals.
Equipment
- 1 9x13-inch baking dish sprayed with cooking spray
- 1 mixing bowl
- 1 small saucepan to warm hollandaise sauce
Ingredients
- cooking spray
- 6 English muffins sliced and cut into 1-inch cubes (gluten-free if needed)
- 12 ounces Canadian bacon diced
- 10 large eggs
- 2 cups milk of choice
- 2 tablespoons melted butter
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- Packet or jar of prepared hollandaise sauce warmed
- Optional garnishes: fresh chives and/or dash of paprika
Instructions
- Preheat oven to 375°F and spray a 9x13 inch baking dish with cooking spray.
- Spread half of the diced English muffins evenly in the bottom of the dish, then top with half the diced Canadian bacon.
- Repeat with the remaining English muffins and Canadian bacon to create a second layer.
- In a mixing bowl, whisk together eggs, milk, melted butter, ground mustard, onion powder, garlic powder, salt, and pepper.
- Pour the egg mixture evenly over the layers in the baking dish and cover tightly with foil.
- Bake covered for 30 minutes, then remove the foil and bake an additional 15 minutes or until the casserole center is set.
- Let the casserole cool for 5 minutes before cutting into 8 pieces.
- Warm hollandaise sauce gently in a saucepan over medium-low heat or in short bursts in the microwave, stirring frequently.
- Drizzle the warmed hollandaise sauce over each casserole piece and garnish with fresh chives or a dash of paprika if desired.
Notes
- Prepare the casserole the night before, refrigerate, then bake fresh in the morning.
- Use any jarred or homemade hollandaise sauce based on preference.
- Store leftovers covered in the fridge for up to 3 days and reheat gently.
- For gluten-free option, use gluten-free English muffins.