Description
Skip the stress of poaching eggs and juggling muffin halves—this Best Easy Breakfast Casserole captures all the magic of traditional Eggs Benedict but bakes up in one cozy dish. With chunks of English muffins, savory Canadian bacon, and a custardy egg base, it’s finished with a velvety drizzle of hollandaise. The best part? You can assemble it the night before, then simply bake and serve in the morning.
Ingredients
Scale
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 into bite-sized pieces
- 6 English muffins, cut into cubes
- ½ teaspoon paprika
For the hollandaise topping:
- 1 cup milk
- 1 (0.9 oz) packet hollandaise sauce mix
- ¼ cup butter
Instructions
- Prep the dish
- Lightly grease a 9×13-inch casserole dish with butter or cooking spray.
- Whisk the custard
- In a large bowl, whisk together the milk, eggs, green onions, onion powder, and salt until smooth.
- Assemble the layers
- Scatter half of the diced Canadian bacon into the bottom of the dish. Add all of the cubed English muffins, then top with the remaining bacon. Pour the egg mixture evenly over everything.
- Chill overnight
- Cover the dish with plastic wrap or foil and refrigerate for at least 8 hours (or overnight) so the bread soaks up all that eggy goodness.
- Bake it
- When ready to cook, preheat your oven to 375°F (190°C). Keep the dish covered with foil and bake for 30 minutes. Remove the foil, sprinkle with paprika, and bake for another 15 minutes until the center is set and the top is lightly golden.
- Make the hollandaise
- While the casserole finishes baking, whisk the milk, sauce mix, and butter in a saucepan over medium heat. Stir constantly for about 1–2 minutes until the sauce thickens and becomes creamy.
- Serve and drizzle
- Slice the casserole into squares, plate them up, and generously spoon the warm hollandaise over each serving. Serve right away while everything is hot and comforting.