If you love Eggs Benedict, but how time-consuming or how finicky it can be, this recipe is for you. Now you can enjoy all the flavors you love, with way less effort. Plus, it feeds a group of people instead of making one or two servings in the same amount of time.
Make this the night before, let the english muffins soak up all that egg mixture overnight, and bake it to perfection the next morning. It makes a great holiday breakfast or brunch for Christmas or Easter, too.
Ingredients and Ingredient Swaps
- Bread base: we use 6 english muffins (both sides), cut up into bite-size pieces. You could also use french bread, croissants, or even regular bread. Slightly stale bread works best.
- Canadian bacon: we use diced canadian bacon, but this is also a great recipe for diced or leftover ham
- Milk and eggs: any kind of milk will work, but we like to use 2%. Any quality of eggs will work, too because you aren’t poaching them.
- Seasonings: we keep it really simple with onion powder and garlic powder. We also add paprika, like classic eggs benedict uses.
- Hollandaise sauce: this recipe uses a 1-ounce hollandaise sauce packet to save time. Hollandaise sauce can be really tricky, so it keeps the difficulty level low, as well. If you want to try making it from scratch, this sauce from Downshiftology has really great reviews.
How to Make Eggs Benedict Casserole
- In the bottom of a greased 9×13 baking dish, place english muffin pieces and diced canadian bacon.
- In a large bowl, whisk together milk, eggs, and seasonings, then pour it over the mixture in the baking dish.
- Cover and refrigerate overnight (or up to 8 hours).
- Remove from the fridge and bake, covered with foil for 30 minutes. Remove the foil, and bake for another 15 minutes, until the bread starts to turn golden brown and crisp up. Cut into squares and serve.
- To serve, prepare hollandaise sauce according to package directions. Top each square with a little hollandaise sauce, chives (if desired) and an extra sprinkle of paprika.
Storage and Reheating Instructions for Eggs Benedict Casserole
After it cools, store the casserole in an airtight container in the refrigerator for up to 2 days. After that, the texture starts to get a little too soggy. To reheat it, you can warm it up in the oven until heated through, or heat up individual serving sizes in the microwave.
We wouldn’t recommend freezing this casserole, as the egg mixture with the english muffins will not thaw well.
Eggs Benedict Casserole FAQs:
Absolutely. We would recommend adding them as a topping so they don’t get too soggy. It tastes great with fresh tomatoes or sauteed mushrooms.
Yes. You can leave out the Canadian Bacon, or substitute it for another type of meat. We like bacon, ham, or sausage.
Using day-old english muffins or slightly stale bread can help keep the casserole from getting too soggy. They’ll absorb more liquid that way. Make sure the egg + milk mixture is distributed evenly among the english muffins so you don’t have large pockets of egg or bread. Lastly, when storing the casserole, store the hollandaise sauce separately.
What to serve with Eggs Benedict Casserole
For a full holiday breakfast or brunch spread, serve this casserole with some breakfast potatoes, Instant Pot yogurt, and this delicious blackberry and cream cheese danish.
Eggs Benedict Breakfast Casserole Recipe
Ingredients
- 6 english muffins, both sides, cut into ½” pieces
- 10 ounces sliced canadian bacon, cut into ½” pieces
- 2 cups milk
- 8 large eggs
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1 0.9 ounce package Hollandaise sauce mix
- Chives, for topping
Instructions
- Spray the bottom of a 9×13” baking dish with cooking spray.
- In a large bowl, toss together english muffin pieces and canadian bacon pieces, then pour into the 9×13” baking dish.
- In the same large bowl, after it has been emptied, whisk together milk, eggs, onion powder, garlic powder, paprika, salt and pepper. Pour the english muffin mixture in the prepared baking dish. Cover and refrigerate overnight (or for 8 hours).
- Preheat oven to 375℉. Cover with foil only and bake for 30 minutes. Remove the foil and bake for another 15 minutes until eggs are completely cooked through.
- Cut into squares and serve warm topped with prepared Hollandaise sauce, chives, and an extra sprinkle of paprika (if desired).
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
