Eggs Benedict Casserole

why make this recipe

Eggs Benedict Casserole is a perfect dish for breakfast, brunch, or even a cozy dinner. It brings together the classic flavors of Eggs Benedict but is so much easier to prepare. Instead of making each plate individually, this casserole allows you to serve a crowd effortlessly. It’s creamy, savory, and has that wonderful touch of Hollandaise sauce drizzled on top. Plus, you can prepare it ahead of time, making your mornings stress-free.

how to make Eggs Benedict Casserole

Ingredients:

• 6 English muffins, split and toasted
• 10 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces Canadian bacon, chopped
• 1/2 cup green onions, sliced
• 1 cup shredded cheese (optional)
• Hollandaise sauce (for serving)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Tear the toasted English muffins into pieces and spread half of them in the bottom of the prepared baking dish.
3. In a large bowl, whisk together the eggs, milk, cream, salt, and pepper.
4. Layer the chopped Canadian bacon and green onions over the English muffins, then pour the egg mixture evenly over the top.
5. Top with the remaining English muffin pieces and, if desired, sprinkle with cheese.
6. Cover and refrigerate overnight (or at least for 2 hours if you don’t have time).
7. Bake for 30-35 minutes or until the casserole is set and golden brown on top.
8. Serve warm with Hollandaise sauce drizzled over each serving.

how to serve Eggs Benedict Casserole

Serve the Eggs Benedict Casserole hot from the oven. Cut it into squares and place them on plates. Drizzle Hollandaise sauce over the top for that classic touch. This dish pairs wonderfully with fresh fruit or a simple green salad for a balanced meal.

how to store Eggs Benedict Casserole

If you have leftovers, let the casserole cool and then store it in an airtight container in the refrigerator. It will keep well for up to 3 days. You can also freeze individual portions if you want to enjoy it later. Just reheat in the oven or microwave when you are ready to eat.

tips to make Eggs Benedict Casserole

• Use stale English muffins for better texture; they will absorb the egg mixture nicely.
• Feel free to add other ingredients like spinach or tomatoes for added flavor and nutrition.
• If you want a little spicy kick, try adding some hot sauce to the egg mixture.

variation

For a vegetarian version, skip the Canadian bacon and add more veggies like bell peppers and mushrooms. You can also use different cheeses such as feta or goat cheese for extra flavor.

FAQs

Can I make this casserole ahead of time?
Yes! You can prepare it the night before and refrigerate it. Just bake it in the morning when you’re ready to serve.

How long does it take to bake?
It typically takes 30-35 minutes to bake, but you should check it for doneness. It should be set and golden brown on top.

Can I use other types of bread?
Absolutely! You can use any bread you like, including croissants or bagels. Just keep in mind the texture might change slightly.

Eggs Benedict Casserole

A delicious and convenient take on the classic Eggs Benedict, perfect for breakfast, brunch, or dinner, with creamy layers and Hollandaise sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Casserole Base

• 6 pieces English muffins, split and toasted Use stale muffins for better texture.
• 10 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces Canadian bacon, chopped For a vegetarian version, skip this.
• 1/2 cup green onions, sliced
• 1 cup shredded cheese (optional) Can use feta or goat cheese as a variation.

For Serving

• Hollandaise sauce Drizzle on top when serving.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. Tear the toasted English muffins into pieces and spread half of them in the bottom of the prepared baking dish.
3. In a large bowl, whisk together the eggs, milk, cream, salt, and pepper.
4. Layer the chopped Canadian bacon and green onions over the English muffins, then pour the egg mixture evenly over the top.
5. Top with the remaining English muffin pieces and, if desired, sprinkle with cheese.
6. Cover and refrigerate overnight (or at least for 2 hours if you don’t have time).

Baking

1. Bake for 30-35 minutes or until the casserole is set and golden brown on top.

Notes

Serve the casserole hot, cut into squares and drizzle with Hollandaise. Pairs well with fresh fruit or a salad. Store leftovers in an airtight container for up to 3 days, or freeze individual portions for later.