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–+ servings
Eggs Benedict Casserole

Deliciously Easy Eggs Benedict Casserole for Brunch Bliss

This Eggs Benedict Casserole is a crowd-pleasing dish perfect for brunch with creamy layers of eggs, Canadian bacon, and English muffins.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 8 oz Canadian Bacon Substitute with turkey bacon for a lighter option.
  • 4 pieces English Muffins Any bread can be used if needed.
  • 12 large Large Eggs No substitutions suggested.
  • 2 cups Whole Milk Could be replaced with skim milk for a lighter texture.
  • 1 tsp Onion Powder Fresh onion can be used for a more robust taste.
  • 1 tsp Garlic Powder Fresh minced garlic is an alternative.
  • 1 tsp Black Pepper Can be omitted for a milder taste.
  • 1 tsp Paprika Can be substituted with cayenne for heat.
  • 1/4 cup Chopped Fresh Parsley Other herbs like chives or cilantro can be used as substitutes.
For the Hollandaise Sauce
  • 1 cup Hollandaise Sauce Available store-bought or can be homemade.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk
  • spatula
  • Plastic wrap
  • Oven
  • saucepan

Method
 

Step-by-Step Instructions
  1. Grease a 9x13 inch baking dish generously with non-stick cooking spray.
  2. Layer half of the diced Canadian bacon evenly across the bottom of the baking dish.
  3. Spread half of the English muffin pieces over the layer of Canadian bacon.
  4. Repeat the layering process with the remaining Canadian bacon and the rest of the English muffin pieces.
  5. In a large bowl, whisk together the eggs, milk, onion powder, salt, garlic powder, and black pepper until smooth.
  6. Carefully pour the egg mixture evenly over the layered bacon and muffin pieces.
  7. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight if time permits.
  8. Preheat your oven to 375°F (190°C) about 20 minutes before ready to bake.
  9. Remove the plastic wrap and sprinkle paprika evenly over the top.
  10. Bake the casserole in the preheated oven for 35–40 minutes or until the eggs are set.
  11. While the casserole is baking, warm the hollandaise sauce in a small saucepan over low heat.
  12. Once baked, let the casserole rest for a few minutes before slicing. Drizzle the warm hollandaise sauce over the top and garnish with chopped fresh parsley.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 22gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 900mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Allow the casserole to rest for a few minutes after baking for easier slicing. Ensure that the eggs are fully set before removing the casserole.

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