Description
Think of this Eggs Benedict Casserole as the stress-free cousin of your favorite brunch classic — same creamy, savory flavor, minus the balancing act of poaching eggs or keeping muffins warm. It’s cozy, hearty, and the kind of dish that’ll make everyone think you woke up at dawn to whip up breakfast magic (when in reality, you prepped it last night and hit “bake” this morning).
Ingredients
For the Casserole
- 2 cups whole milk
- 8 large eggs
- 3 green onions, finely chopped
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ pound Canadian bacon, diced
- 6 English muffins, cut into cubes
- ½ teaspoon paprika
For the Hollandaise Sauce
- 1 cup milk
- 1 (0.9 oz) packet hollandaise sauce mix
- ¼ cup butter
Instructions
Step 1: Prep Your Dish
Lightly grease a 9×13-inch baking pan with butter or nonstick spray. This ensures your casserole slides out perfectly golden without sticking.
Step 2: Make the Egg Base
In a large mixing bowl, whisk together the milk, eggs, onion powder, salt, and green onions until smooth and combined. This creamy mixture is the base that will soak into every nook and cranny of your English muffins.
Step 3: Assemble the Layers
Scatter half of the Canadian bacon across the bottom of the prepared pan. Add all of the diced English muffins in an even layer, then top with the remaining bacon. Pour the egg mixture evenly over everything, letting it seep down into the bread.
Step 4: Chill Overnight
Cover the dish tightly with plastic wrap or foil and refrigerate overnight. This step is key — it gives the English muffins time to absorb all the eggy goodness, ensuring a custardy, flavorful bake by morning.
Step 5: Bake to Perfection
When you’re ready to bake, preheat your oven to 375°F (190°C). Uncover the casserole and sprinkle the top with paprika for a pop of color and subtle smokiness. Cover again with foil and bake for 30 minutes. Remove the foil, then bake for another 15 minutes until the top is lightly golden and the center is fully set.
Step 6: Make the Hollandaise Sauce
While the casserole finishes baking, prepare your sauce. In a small saucepan, whisk together the milk, hollandaise mix, and butter over medium heat. Stir constantly until it thickens and becomes velvety smooth — about 1 minute.
Step 7: Serve and Savor
Once the casserole is done, let it rest for a few minutes before slicing. Serve generous squares topped with a drizzle (or a flood, no judgment) of warm hollandaise sauce.
Notes
Notes & Tips
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For an extra creamy bite, stir a handful of shredded Swiss or cheddar cheese into the egg mixture before baking.
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Make it ahead: You can assemble the casserole up to 24 hours before baking. Just keep it covered and refrigerated.
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Switch it up: Ham, turkey bacon, or even cooked sausage make great substitutes for Canadian bacon.
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Add color: Toss in chopped spinach, roasted peppers, or mushrooms for a veggie-packed variation.
This Eggs Benedict Casserole is proof that you can have a brunch-worthy meal without the brunch-level chaos. Just assemble, chill, and bake — it’s that simple. One bite and you’ll see why it’s a total crowd-pleaser for holidays, special mornings, or whenever you just want to feel fancy without trying too hard.